tag:blogger.com,1999:blog-41212683741771998622024-03-05T18:58:48.889-08:00The Project SpotStephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-4121268374177199862.post-29406139783120273162020-12-23T12:25:00.002-08:002020-12-23T12:25:33.087-08:00Fast Ramen Noodle Upgrade<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNVwZ8vr_eYt8TpVtGucWqPDnk8cf2fISJxHRIrlx5GVpmlqniA2rpuOdDN0_D68hdqp77-ZY3QPAIyjPFVwGmjb3w93pdn4u1TuyeP4yM5ca_OpqimEaDT5XT79V6Imx0nzlNUQJ-mM/s2048/IMG_3987.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNVwZ8vr_eYt8TpVtGucWqPDnk8cf2fISJxHRIrlx5GVpmlqniA2rpuOdDN0_D68hdqp77-ZY3QPAIyjPFVwGmjb3w93pdn4u1TuyeP4yM5ca_OpqimEaDT5XT79V6Imx0nzlNUQJ-mM/s320/IMG_3987.HEIC" /></a></div><p>I'll admit to still eating ramen noodles from time to time--you know the kind you ate in college because they cost .10? Yeah, those ramen. I have an upgrade for you today, and it won't take much more time than just tearing open the spice packet. I buy the carrot shreds at the store all the time to add to salads, but you could use the cheese grater to grate your own. I prefer napa cabbage in this recipe, but I didn't have any on hand, so I sliced regular green cabbage super thin and it worked out great. I am super lazy when it comes to garlic and ginger--I buy it already chopped up in the squeeze bottles you find in the produce section. Makes it easy to always have ingredients on a hand for a quick stir fry. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MGSp87KIUlEQ8J87asNwzGnjEpPIegkQJfG_XwmbH3iIF0TsFuX61Vobu50xdQn8-n19rwZ5Nbm2ez9mzHqvGMFywmhGuyfDUz34ru7ZwicyRV8bfiMRkSO9pZGnprfLNREf6vbWoU0/s2048/IMG_3982.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MGSp87KIUlEQ8J87asNwzGnjEpPIegkQJfG_XwmbH3iIF0TsFuX61Vobu50xdQn8-n19rwZ5Nbm2ez9mzHqvGMFywmhGuyfDUz34ru7ZwicyRV8bfiMRkSO9pZGnprfLNREf6vbWoU0/s320/IMG_3982.heic" width="320" /></a></div><br /><br /><p><br /></p><p>Serves 1 as a meal, but if you added some potstickers on the side (hello, Costco frozen ones are awesome), you could stretch this to two servings. Easy to double. <br /></p><p><b>Ingredients</b></p><p>1 package of ramen noodles (do not use spice packet)</p><p>2 cloves garlic, minced</p><p>1/4 tsp. ginger, minced (I use the squeeze bottle from the produce section)</p><p>1/4 C. shredded carrot</p><p>1/2 C. thinly sliced cabbage (napa or green)</p><p>1 head baby bok choy, sliced crosswise (about 1 cup)</p><p><b>Sauce</b></p><p>1/2 Tbs each of dark soy sauce and low sodium soy sauce (or just 1 total Tbs of whatever soy sauce you have)</p><p>1 Tbs sweet chili sauce</p><p>1/4 tsp sesame oil</p><p>Sriacha to taste (opt)-I like about 1/4 tsp<br /></p><p><b>Garnish</b></p><p>Green onion</p><p>cilantro</p><p>sesame seeds <br /></p><p><br /></p><p>Start cooking your ramen noodles in boiling water. Heat up a medium non-stick skillet with 1 Tbs vegetable oil over medium heat. Add the garlic and ginger to hot oil and stir for about 10 seconds until fragrant and then add the vegetables. Saute for 3-5 minutes until veggies are soft but not soggy. Add the cooked noodles (make sure to drain them first)) and add the sauce. Heat for about 1 minute and garnish with chopped green onion, cilantro and sesame seeds if you like. <br /></p><p><br /></p>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-61118301555177473052020-12-01T17:58:00.003-08:002021-01-24T17:14:48.057-08:00Wild Rice and Turkey Soup<p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw1UrySg4t8ppSKsXqYLg4fDsrL1zdVC5Rx4hPnM78glMWn_ewhz0it1Io0PHy0F2PZ5lWlzSPcEF-t-o6IZ_q8fLE8kvGfCuIaepwWF8MBWg2CW036I2M8SBrkWS_9Nm3dHXv8zK51Q/s1901/IMG_3751.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1824" data-original-width="1901" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw1UrySg4t8ppSKsXqYLg4fDsrL1zdVC5Rx4hPnM78glMWn_ewhz0it1Io0PHy0F2PZ5lWlzSPcEF-t-o6IZ_q8fLE8kvGfCuIaepwWF8MBWg2CW036I2M8SBrkWS_9Nm3dHXv8zK51Q/s320/IMG_3751.jpg" width="320" /></a></div><p> It's soup season, and leftover turkey is the perfect reason to make this yummy soup. <br /></p><p><b>Ingredients</b></p><p>1/2 c. wild rice mix (Winco bulk bins are perfect for this)<br /></p><p>4 c. turkey broth or chicken broth , divided (1 cup to cook rice, 3 for the soup)<br /></p><p>2 ribs celery, finely chopped</p><p>2 carrots, diced <br /></p><p>1 small onion, diced</p><p>1/2 c. butter</p><p>1/2 tsp. ground thyme</p><p>2 bay leaves <br /></p><p>1/2 c. flour</p><p>2 c. half and half (or 1 c. milk and 1 c. heavy cream)</p><p>2 c. cooked turkey, diced or shredded <br /></p><p>Salt and Pepper to taste (about 1 tsp each) <br /></p><p> <br /></p><p>1. Cook the rice mix. Use 1 cup of the broth and the dry rice mix and bring to a boil and then turn down to low, cover and simmer for about 35-40 minutes until tender. The 1/2 cup of dry mix will cook up to about 1 1/2 cups of rice. <br /></p><p>2. While the rice cooks, chop the vegetables. In a large stock pot (I use my 6 quart enameled cast iron pot), melt the butter over medium heat and add the onion, celery and carrot and bay leaves. Cook and stir until translucent and softened (about 8 minutes). Add the ground thyme and stir for about 30 seconds. Remove the bay leaves before the next step.<br /></p><p>3. Add the flour to the sauteed vegetables and stir with a wooden spoon to form a paste and cook for 1-2 minutes to cook off the flour taste and build some flavor. Slowly add the remaining 3 cups of broth (add about 1/2 cup at a time and stir in to avoid lumps in the flour). </p><p>4. Add the half and half (which I don't usually have on hand, but I do have milk and I keep shelf-stable cream in the pantry all the time, so I use the combo of milk and cream). You can make it with just milk, but treat yourself with the richness of cream. </p><p>4. Add the turkey/chicken and cooked rice. Bring to a boil slowly over medium heat (stir constantly to avoid burning). Check for seasoning and if needed, add salt and pepper. <br /></p><p> Serve with some <a href="http://theprojectspot.blogspot.com/2020/11/sourdough-bread-for-beginners.html" target="_blank">delicious bread</a> and a salad and you are good to go! <br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSiRI8T9vddsrtZt6wtu23SnecHfsNP1ggD-TEiRA9gKyPrm4DtQVy9G2M_aPYCusuMqMw_qx_cvdaB0p84KIwx1IBejLiwiHwwcZ9P2Y882Vi88T3YLtt_Iamvzpx-AG0ZYbYGv7xcQ/s720/6FDA3F93-96DD-46AB-AB4C-9EFE36C861A4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="720" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSiRI8T9vddsrtZt6wtu23SnecHfsNP1ggD-TEiRA9gKyPrm4DtQVy9G2M_aPYCusuMqMw_qx_cvdaB0p84KIwx1IBejLiwiHwwcZ9P2Y882Vi88T3YLtt_Iamvzpx-AG0ZYbYGv7xcQ/s320/6FDA3F93-96DD-46AB-AB4C-9EFE36C861A4.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo7Ph3nkhT2pZ1wni9m3dbzcM2uv0fLI1SlP7pImKMVRksjNJzrSODqnEJYe-Fil0GZLpXjPBvd2eXYnmY_iu_3xEWRJkmOaRPyloqWX2lIZfzm7LkY2ZD-51D9BKb8YJji6GWuqqrZA/s1440/F9A7222E-2FBF-4A01-BC1C-CB990F58A3A2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1273" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo7Ph3nkhT2pZ1wni9m3dbzcM2uv0fLI1SlP7pImKMVRksjNJzrSODqnEJYe-Fil0GZLpXjPBvd2eXYnmY_iu_3xEWRJkmOaRPyloqWX2lIZfzm7LkY2ZD-51D9BKb8YJji6GWuqqrZA/s320/F9A7222E-2FBF-4A01-BC1C-CB990F58A3A2.JPG" width="320" /></a></p>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-83104874217205317672020-11-15T20:57:00.001-08:002022-01-30T20:53:25.812-08:00Sourdough Bread for Beginners<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrNDlLYDk8z7yR7sUsu0rIts5eKXKlB2nUR-Red3jrF2E-EPedkl0Rszt2g2mmErZqTDWCdyJsrZ1sabGayYvkiYYx-GMqt44y4ZCsSZfyojKuQM7bjo8ct5wa8dZUwfQm4YDaVAqN0s/s2048/IMG_3558D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrNDlLYDk8z7yR7sUsu0rIts5eKXKlB2nUR-Red3jrF2E-EPedkl0Rszt2g2mmErZqTDWCdyJsrZ1sabGayYvkiYYx-GMqt44y4ZCsSZfyojKuQM7bjo8ct5wa8dZUwfQm4YDaVAqN0s/s320/IMG_3558D.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58pbC62hHpHPIDCZ6JaCRl2doAhfj4j-OtPFfHYDCHAwOyT6y3p4X9rnG9jsOnME6fvaZU9VNshTOarfMR2PzKNXuC01-oNav3zLo0GF9i_QFtigEK1BLJDVVN_8TIVxvsBWSd75XYh8/s1774/IMG_3565.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1774" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58pbC62hHpHPIDCZ6JaCRl2doAhfj4j-OtPFfHYDCHAwOyT6y3p4X9rnG9jsOnME6fvaZU9VNshTOarfMR2PzKNXuC01-oNav3zLo0GF9i_QFtigEK1BLJDVVN_8TIVxvsBWSd75XYh8/s320/IMG_3565.JPG" /></a></div><br /><br /><br />I love bread. I especially love homemade bread. I've been doing the <a href="http://theprojectspot.blogspot.com/2011/12/artisan-bread-easier-than-you-think.html">rustic no-knead bread</a> for many years and love the simplicity. Turns out sourdough isn't hard--it just takes good time management (and an active starter). <p></p><p><b>Equipment you need</b></p><p>Large mixing bowl (I use a metal or a plastic bowl)<br /></p><p>Wooden spoon</p><p>Kitchen scale</p><p>Cooking pot with lid -between 4-6 quart size (cast iron dutch oven is ideal)</p><p>Parchment paper</p><p><br /></p><p><b>Ingredients</b></p><p>90 grams (1/3 C) of starter at the peak of activity (info below)</p><p>385 grams ( 1 7/8 C) of water</p><p>10 grams (1 3/4 tsp) of kosher salt </p><p>520 grams (4 C) of bread flour </p><p><br /></p><p><b>Timing (start one day, finish the next)</b></p><p>3:00-4:00 pm feed your starter</p><p>8:00-9:00 pm mix your dough </p><p>Overnight-let dough rest on counter</p><p>Morning (8:00-10:00 am)-Shape and let rest for about 30-60 minutes<br /></p><p>Late morning bake your bread<br /></p><p><br /></p><p>1. Prep your starter. Feed your starter the afternoon before you want to bake. My starter is very active and will go from unfed to peak activity (increased in volume nearly 3x) in about 4 hours in my kitchen--could take longer or less time in your kitchen. </p><p>2. Use your kitchen scale and use the tare feature (the zero-out feature) so that every time you add an item you can start the gram count over. Don't forget to zero out the first time when you put the large mixing bowl on it. Add the 90 g of starter, zero out scale. Add the 385 g water, zero out the scale. Add the 10 g salt and stir it gently to dissolve salt and starter. </p><p>3. Zero out the scale and add the 520 g of flour. Remove from the scale and use the wooden spoon to stir everything together until it is all mixed and shaggy (takes about 1-2 minutes). Dough will not have any dry flour, but it won't be a pretty ball either. </p><p>4. Set the timer for 15 minutes and cover the bowl. When the timer goes off, you will do a "mini knead" called the stretch and fold. This will help develop the dough's gluten and start making the dough look like dough! Get your fingers a bit wet to keep them from sticking and grab one edge of the dough and pull it up 3-4 inches and then fold it down to the center of the dough. Turn the bowl a 1/4 turn and do it again until you've gone around the bowl a couple times. Set the timer for another 15 minutes and then do it again. You'll notice a pretty dramatic difference in the dough over the 2 stretch and folds. </p><p>5. Cover with plastic wrap or a damp towel (my bowl has a lid, perfect!) and leave it on the counter over night. You want the dough to nearly double in size--in my kitchen that takes about 10 hours. </p><p>6. Morning! Time to get the bread ready for baking. Your dough needs one last set of stretch and folds, but this time, you'll stretch it a lot more. Get your fingers wet and use a hand on each side of the dough to slide underneath the ball and pull it up and out of the bowl about 12-18 inches. Let the dough start to just hang down and stretch as far is it will go. Pile the dough back onto itself into the bowl, turn the bowl a 1/4 turn and do it again (you'll notice it won't want to stretch/dangle quite as far, but keep gently shaking/jiggling to get the dough to stretch out more). Repeat 2 more times.</p><p>7. Prep a medium bowl to hold the shaped loaf while it rests (proofs) before baking. Put a piece of parchment into the bowl and sprinkle with flour. <br /></p><p>8. Shape the dough--after you've done the stretches, pick it up the same way and tuck the ends under to start making a ball with a smooth top. Grab a small handful of flour and rub it over the smooth, round top. Carefully turn it and put some flour on the bottom too. Now place the dough round into your parchment lined bowl with the bottom of the dough on the bottom of the bowl so that you see the pretty, smooth top. Note: If you want to get fancy and have a banneton, you put the dough in upside down--but don't do a banneton your first time. My banneton took about 2 times to get "seasoned" and not end up with dough sticking to the basket). </p><p>9. Let the bowl with the shaped dough rest in the fridge for about 45 minutes while the oven preheats (NOTE: If you need to let the dough hang out in the fridge for longer than 45 minutes, no problem...leave it in the banneton all day if you need to and bake when you have time). </p><p>10. Preheat oven to 475 degrees for a full 30-45 minutes. </p><p>11. Take your dough from the fridge and carefully grab the parchment and place the whole thing, parchment and all, into your baking pot. Slash a relief cut across the dough (use a very sharp knife or a fancy razor called a lame). Put the lid on and place in the oven (I like to set my pot on a cookie sheet to make sure the bottom doesn't get too browned). Bake covered for 30 minutes. </p><p>12. Remove the cover on the pot and bake an additional 20-25 minutes until it is very golden and the internal temp is between 202-206 degrees on an instant read thermometer.</p><p>Place bread on a rack to cool for about an hour before cutting. </p><p><br /></p><p>Alternate: Baguettes</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsmjyJN_35iuQ40sA-d5c7GVpoLNUBksiIp_9QB2e0X3dLZ4aOxjPFC1uGSTrGQh2xhnIkw6kAddOwDjmXrfKjtjoCFsRoFwaH2kBkpFxVKEm2hfQh55N1OMnK3R8_bwlnejCgI2uXTo/s2048/IMG_3560D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsmjyJN_35iuQ40sA-d5c7GVpoLNUBksiIp_9QB2e0X3dLZ4aOxjPFC1uGSTrGQh2xhnIkw6kAddOwDjmXrfKjtjoCFsRoFwaH2kBkpFxVKEm2hfQh55N1OMnK3R8_bwlnejCgI2uXTo/s320/IMG_3560D.JPG" /></a> <br /></p><p>You can use the same dough and shape it into baguettes! After step 6 where you do the last stretch and folds, instead of forming one ball to rest, divide the dough into 2 or 3 pieces and lightly flour your counter. Form a rectangle and roll it up to make the tube. Pinch the seam closed and roll the dough to get a longer loaf. Its best if you have a baguette pan so that the bread will hold its shape. Let the baguettes rest on the counter until doubled in size (about 2 hours). Preheat your oven, but put a pan on the bottom rack with a couple cups of water in it. The pan of water will provide the steam to get the crusty exterior (with the round loaf you don't do this because the lid on the pot keeps moisture inside and is self-steaming). My oven happens to have a steam mode, so if yours does, use it! Bake at 450 for about 30 minutes until nicely golden. <br /></p><p><br /></p><p><br /></p>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-67055729394897676622020-11-15T19:39:00.003-08:002020-11-15T19:39:46.050-08:00Easy Roast Pork Sirloin Roast with sautéed Apples<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHupZQVC3UNAiPLn1umkGTlP7bwppAFvG81aRu4SghlZCiO6F30ezR3gwlBSdhUziBZpDiubE-JD_76vs3mYiaA0Lh_qNhd-Vfub_SAikKdcJGJaFQ1vi-8MH5j9_qGReUFqTWn1lkWKw/s2048/IMG_3563D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHupZQVC3UNAiPLn1umkGTlP7bwppAFvG81aRu4SghlZCiO6F30ezR3gwlBSdhUziBZpDiubE-JD_76vs3mYiaA0Lh_qNhd-Vfub_SAikKdcJGJaFQ1vi-8MH5j9_qGReUFqTWn1lkWKw/s320/IMG_3563D.JPG" /></a></div><br /> I like a nice Sunday dinner--and with fall weather, warm comfort foods are just the best. Pork sirloin roast is an inexpensive cut of meat (frequently on sale for $1 per pound in family packs). I bought a pack with 3 roasts (one 1-pound and two 2-pound) and used my vacuum sealer to save the other two. With this cut of meat, you need to do a bit of prep and then cook it just right or else you end up with shoe leather--no good. You could start this the day before or as soon as a couple hours before you cook it. <p></p><p><br /></p><p>Serves 4-5</p><p>15 minute prep</p><p>75-90 minutes cooking time</p><p><b>Ingredients</b><br /></p><p> 2 pound pork sirloin roast</p><p>1 c. chicken stock <br /></p><p><b>Marinade</b></p><p>1/4 c. Olive oil</p><p>1 Tbs. apple cider vinegar</p><p>1 tsp Dijon mustard <br /></p><p>2-3 cloves garlic, chopped<br /></p><p>1/2 tsp. poultry seasoning (could also sub sage or rosemary)</p><p>2 tsp. kosher salt (or 1 tsp of table salt)<br /></p><p>1 tsp. black pepper</p><p>Mix all the marinade ingredients in a large zipper bag and add the roast. Seal and press around to coat the roast in marinade. Refrigerate for 2 hours or up to overnight. </p><p>Preheat the oven to 450 degrees. In a small or medium roast pan (could use a cast iron, small roaster or even a glass baking dish that you cover with foil) and add the roast and all the marinade and the chicken stock. Place in the 450 degree oven uncovered for 30 minutes. After 30 minutes, baste the roast with the cooking liquid and continue cooking covered at 250 degrees for 45-50 minutes (its about 25 minutes per pound), or until the internal temp gets to 145 degrees. </p><p>There are some nice drippings to use as a pan sauce. Let the roast rest, covered for about 10-15 minutes before serving. While the roast rests on the counter, prepare the apples. <br /></p><p><b><span><span>Sautéed</span><span> Apples</span></span></b></p><p><span><span>2 small-medium apples, peeled and diced</span></span></p><p><span><span>1 Tbs. butter</span></span></p><p><span><span>1/4 tsp. cinnamon</span></span></p><p><span><span>1/2 tsp. brown sugar</span></span></p><p><span><span>In a medium non-stick skillet melt the butter and add the diced apples over medium heat. Cook for 2-3 minutes until apples start to soften. Add about 1 tsp of water and cover and let cook for about 1 minute. Apples should be soft enough to press with the back of the spoon to mash slightly. Add the cinnamon and brown sugar and cook another minute. <br /></span></span></p>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-49368208317924613332020-07-05T15:30:00.002-07:002020-07-05T16:22:15.542-07:00Key Lime Pie Frozen Custard<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ91q0vuwcfDHg9yrP3RJqv2QiwSp3CFN09ecIhlBeocgJGggYGGOwsxvvCAFEiUCg2TLNZbB7fH5zsym7-KMR2lBJrAMXaUID11UsVXy8L1Aj7wBY1P-mtX2l1L2IXDA0YpFTbnoO02o/s4032/IMG_2725.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ91q0vuwcfDHg9yrP3RJqv2QiwSp3CFN09ecIhlBeocgJGggYGGOwsxvvCAFEiUCg2TLNZbB7fH5zsym7-KMR2lBJrAMXaUID11UsVXy8L1Aj7wBY1P-mtX2l1L2IXDA0YpFTbnoO02o/s320/IMG_2725.jpg" /></a></div><div>Key lime pie is one of my favorites. I love the tart/sweet combo. This summer, since we're still all social distancing and spending way more time in our own kitchens, I started experimenting with homemade ice creams. I have a Cuisinart ice cream maker (from Costco) and had been keeping the canister in the freezer thinking I'd like to make ice cream now that it was hot outside. Fourth of July weekend was a perfect excuse. <br /></div><div><br /></div><div>This custard-based ice cream is easy, but you need to plan ahead. You CAN make it the day you want to eat it, but if you can mix it up the night before you'll have more flexibility in having it ready when you want to eat it. You need to plan for about 30 minutes making the custard, 2-4 hours to cool it (I start with an ice bath and then the fridge to speed things along), 30 minutes to churn and then 3-4 hours to freeze before serving (ok, you can serve it right after churning as a very soft serve). <br /></div><br /><div><br /></div><div>This recipe uses a little bit of corn syrup, which helps reduce ice crystal formation, so that you don't get grainy ice cream. <br /></div><div><br /></div><div><b>Ingredients</b></div><div>1 1/2 C. half and half</div><div>1 C. heavy cream</div><div>3/4 C. sugar</div><div>2 Tbs. corn syrup</div><div>1/8 tsp. salt</div><div>5 egg yolks</div><div>2 Tbs. lime zest (around 3-4 limes)<br /></div><div>1/2 C. fresh lime juice</div><div><br /></div><div><b>Crust cookie "add in"</b></div><div>5 whole graham crackers</div><div>3 Tbs. sugar</div><div>1/4 C. melted butter</div><div><br /></div><div><b>Equipment needed</b></div><div>Medium saucepan</div><div>Medium bowl</div><div>Fine mesh strainer</div><div>Citrus zester</div><div>Ice cream maker</div><div>8x8 baking dish or a large loaf pan<br /></div><div>Thermometer (opt)</div><div><br /></div><div>Get things set up before you start so that you can work efficiently. Does your ice cream maker need the canister to be frozen in advance? Make sure you've got that taken care of!<br /></div><div><br /></div><div>1. Crack the egg yolks into a medium bowl and whisk, set aside.</div><div><br /></div><div>2. Zest the limes, set aside.</div><div><br /></div><div>3. Juice the limes, set aside.</div><div><br /></div><div>4. Make the custard. In a saucepan add the half & half, cream sugar, lime zest, corn syrup and salt. Heat on medium stirring constantly until sugar is dissolved and you start to see bubbles around the edge-do NOT boil. Slowly pour a thin stream of the hot cream mixture into the egg yolks, whisking constantly. This will bring the eggs up to a higher temperature without scrambling them. Pour the hot mixture back into the saucepan and keep cooking on medium and stirring with a wooden spoon until the custard coats the back of the spoon (its about 175-180 degrees)--about 3-5 minutes of cooking. Do NOT let it boil. You'll notice it become thicker and bubble around the edges. While it cooks, wash out the bowl that held the eggs so it is ready for the finished custard.</div><div><br /></div><div>5. Pour the hot custard through a fine mesh strainer back into the clean bowl--this will strain out the zest and any eggy bits. Also pour the lime juice into the custard through the strainer (catches any seeds or pulp). Stir it up. Resist licking the spoon. Cover with a piece of plastic wrap placed right on the surface of the custard to avoid a film forming. <br /></div><div><br /></div><div>6. You need to cool the custard down to 40 degrees. You can just refrigerate it overnight or you can speed things along by putting the bowl into a bowl of ice water. <br /></div><div><br /></div><div>7. Make the crust cookies. I like to add the cookie bits to the ice cream, although you could leave them out or just sprinkle them on a bowl when serving. In a gallon zipper bag add the graham crackers and crush with a rolling pin. Add the sugar and butter and mix right in the bag. Pour onto a parchment lined baking sheet, press into a giant cookie that is about 1/4 inch thick and bake for 5-7 minutes at 350 until golden. Let cool. Crumble. I added about 1 T of shredded coconut to my mix before baking because I love it, but I know lots of folks don't.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25fEXchUhyUGVEwxtFndCHQw5dVQ25ANcJ5nVP8MqS1dCzxOIodIf5lKZXC2fSrf_noxdTA2HLIJ4MpI5KLTV2XltZnuvxL2fxm6RsDxI6ebINjYILZ6vk_wNG7dxfBkA57RGCJrzsRo/s4032/IMG_2723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25fEXchUhyUGVEwxtFndCHQw5dVQ25ANcJ5nVP8MqS1dCzxOIodIf5lKZXC2fSrf_noxdTA2HLIJ4MpI5KLTV2XltZnuvxL2fxm6RsDxI6ebINjYILZ6vk_wNG7dxfBkA57RGCJrzsRo/s320/IMG_2723.jpg" /></a></div><div><br /></div><div>8. Churn the custard! You are getting closer. First, get the 8x8 baking dish and line it with plastic wrap. Get your ice cream machine going (mine requires that I freeze the canister at least 24 hours, so I just store it in the freezer). Follow the directions on your machine and add the cooled custard. It will take around 30 minutes to become a very thick soft-serve. <br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div>9. Scoop the custard into the prepared 8x8 dish, smooth it out, sprinkle it with the crust cookies and press them in. Cover with more plastic wrap and pop into the freezer for 3-4 hours. This will let it firm up enough to scoop and put on cones. You will definitely want to lick the dasher from the ice cream machine at this point. <br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EqNuRDwxj1yxmP3MfDP4aWn1wObKbvvaiWyzCpNq9MbfcdsDvJuutUwW5VYXvVxffwXwAzKz0A4MjLmoCUV7DQwt4UZFAXlpFK9vfAir21MyCFW-vOWgnWCZWhoC1OcGOiJBQuZVCT4/s4032/IMG_2724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EqNuRDwxj1yxmP3MfDP4aWn1wObKbvvaiWyzCpNq9MbfcdsDvJuutUwW5VYXvVxffwXwAzKz0A4MjLmoCUV7DQwt4UZFAXlpFK9vfAir21MyCFW-vOWgnWCZWhoC1OcGOiJBQuZVCT4/s320/IMG_2724.jpg" /></a></div><div>This ice cream is so delicious. Serve it on your favorite cone or just dig in with a spoon. <br /></div><div><br /></div><div><br /></div><div><b>Lemon variation</b></div><div>If you also like lemon meringue pie, you could do this with lemons instead. Increase the lemon juice to 2/3 C. Everything else is the same. I made this version too and left out the crust cookies--reminded me of Aggie Ice cream from USU. Only better. And closer to home. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-49c5cu7Z08qepQZoDQiWSXMlQZrm4PEAvPrYUrJ823qOJYLcfAHft68ZGZnFO0AuGkY_qh0OA24gBGuMYj1BiboiuH0KgEbZoUh7DlNvy9MVYbU0mnxDSZCiOm-J6GpHwmIEX091ts/s4032/IMG_2606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-49c5cu7Z08qepQZoDQiWSXMlQZrm4PEAvPrYUrJ823qOJYLcfAHft68ZGZnFO0AuGkY_qh0OA24gBGuMYj1BiboiuH0KgEbZoUh7DlNvy9MVYbU0mnxDSZCiOm-J6GpHwmIEX091ts/s320/IMG_2606.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCem6u4zMbz_92q49jQHRCe3cBgbVDk6obsoU48p16ZtyCTWJZaZDz3K_4xGb4Sw7lGQqhHqnX7QwE88y5LSLom4qdJ481Viy9nIUsmlve5DwyJdFIg5CVRQRxlJhT1JqspMi47nhNpE/s4032/IMG_2608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCem6u4zMbz_92q49jQHRCe3cBgbVDk6obsoU48p16ZtyCTWJZaZDz3K_4xGb4Sw7lGQqhHqnX7QwE88y5LSLom4qdJ481Viy9nIUsmlve5DwyJdFIg5CVRQRxlJhT1JqspMi47nhNpE/s320/IMG_2608.jpg" /></a></div><div><br /></div><div> <br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-69334497171482447022020-04-10T19:38:00.000-07:002020-04-10T19:38:07.808-07:00Strawberry Strawberry Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKtqjSeeVfkuEjY9VWDU2AkiAheOQWF60xWw6e1ipinX6rWRgX_cay7JnHeNSCmY-EezUR8YqKamUqjGt5-PKD6rksXn8QuCkMoNgTwWyQvqbPw2LE8sDGG4e58-agMWQ-8yh8PftqDQ/s1600/IMG_1248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKtqjSeeVfkuEjY9VWDU2AkiAheOQWF60xWw6e1ipinX6rWRgX_cay7JnHeNSCmY-EezUR8YqKamUqjGt5-PKD6rksXn8QuCkMoNgTwWyQvqbPw2LE8sDGG4e58-agMWQ-8yh8PftqDQ/s320/IMG_1248.jpg" width="240" /></a></div>
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<span id="goog_1533878669"></span><span id="goog_1533878670"></span>Raise your hand if you've ever planned a trip around a cupcake shop visit? Silos Bakery? Check. Georgetown Cupcake? Check. Magnolia? Sprinkles? Check, Check. I like cupcakes. I've searched for lots of copy-cat recipes to all those famous shops and none have met my expectations (too lightweight, too dry, too heavy...just not right). So I went with a default trick of doctoring up a cake mix for my cupcakes. The real star of this show is the strawberry flavor--and it comes from freeze-dried strawberries. Since I'm home like everyone else in the world trying to avoid the coronavirus, I went wandering through my food storage and brought up the can of freeze dried berries. They are PERFECT for cupcakes. You get tons of strawberry flavor and you don't need any artificial flavoring! You can buy them in smaller packages at Trader Joes--maybe even regular grocery stores. <br />
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<b>Cupcakes</b><br />
1 Duncan Hines white cake mix<br />
1 C. milk<br />
3 large egg whites<br />
1/3 C. vegetable oil<br />
1/4 C. crushed/powdered freeze dried strawberries (not fresh berries)<br />
1/2 C sour cream<br />
<br />
Preheat the oven to 350 degrees and get 24 cupcake liners ready. Pulverize about 1 cup of the freeze dried strawberries in a zipper bag with a rolling pin (you'll get enough for cake and frosting). Mix up the batter by following the directions on the box, but sub out the water with whole milk. Add the sour cream and the strawberry powder. Mix just enough to get it all mixed together with no streaks of white remaining. Divide the batter into 24 cupcakes (I think I got 22). The box said to bake for 18-22 minutes BUT I went with 16 and it was just right.<br />
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<b>Strawberry Cream Cheese Frosting</b><br />
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1/2 C butter, room temp<br />
1/2 C cream cheese, room temp (4 oz, which is half a brick)<br />
1 tsp vanilla<br />
1/8 tsp coconut extract<br />
1/8 tsp almond extract <br />
1 1/2 Tbs freeze dried strawberry powder<br />
3 C. Powdered sugar<br />
1-2 Tbs milk<br />
<br />
Use paddle attachment on the stand mixer and cream the butter and cream cheese together. Add the extracts and strawberry powder. Alternate adding the powdered sugar and milk (on low) and mix on low until all combined. Switch to the whisk attachment and whip on medium-high for 3-4 minutes to get all fluffy and light pink.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLmH16kKDLhQF4PnHKtXtVePg3a-d-Vbnl_w2z6OTt83mKb7NXoWQFvtVHgvfBI9zXlQ3NQpGBKm5X1oRMt3qMTC3rfYQgHscNCHcWBzIacPX3scdyzCDvwbEtX7j0_lTf0ED7LuP2Nk/s1600/IMG_1242.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLmH16kKDLhQF4PnHKtXtVePg3a-d-Vbnl_w2z6OTt83mKb7NXoWQFvtVHgvfBI9zXlQ3NQpGBKm5X1oRMt3qMTC3rfYQgHscNCHcWBzIacPX3scdyzCDvwbEtX7j0_lTf0ED7LuP2Nk/s320/IMG_1242.jpg" width="240" /></a><br />
When cupcakes are completely cool, pipe frosting onto your cupcakes (I found that I actually preferred the ratio of frosting when I used the smaller tip than my jumbo star tip). You can freeze these completely frosted if you want (I tested that out for you...an entire cupcake, with its pretty frosting will defrost in about 15 minutes and taste delicious). <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfYhmenhngz7KvLnuJssOM0C1HTE62jnObzdasSPMr5p5FKKgeEgnifLCfkLLycTU4WT0ax12x-yM2aUcfRJfzIeBoZWTomGkYfo5UnSndKIV8xXHQAb2wqaMkYTNQWPUqyKpy0Rrfqs/s1600/IMG_1347.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfYhmenhngz7KvLnuJssOM0C1HTE62jnObzdasSPMr5p5FKKgeEgnifLCfkLLycTU4WT0ax12x-yM2aUcfRJfzIeBoZWTomGkYfo5UnSndKIV8xXHQAb2wqaMkYTNQWPUqyKpy0Rrfqs/s320/IMG_1347.jpg" width="240" /></a><br />
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Freeze dried strawberries are the trick. You can't use fresh strawberries because everything will be too wet and diluted. The freeze drying concentrates the flavor. Game changer! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibquUriNPbcE0l4uqpJwhR-wXkT1IyDxxjivbzXWize86XRH3gQIo5ITqRU1oGVYzXiS-nogqbGC4ipF8oyeY43s4b05hwK9xOIpIBL7DV5hTdDweyM5U_gJ60wxsbTFOuidgxF7B2Qhs/s1600/IMG_1252.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibquUriNPbcE0l4uqpJwhR-wXkT1IyDxxjivbzXWize86XRH3gQIo5ITqRU1oGVYzXiS-nogqbGC4ipF8oyeY43s4b05hwK9xOIpIBL7DV5hTdDweyM5U_gJ60wxsbTFOuidgxF7B2Qhs/s320/IMG_1252.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1AUyu7EnQIrfMObDeRVDHPvoDe1vYz9KxflHjrg0IUW_o8ymH-V_n97Syh_hVfNee37usC5K-Y58Sh_8CVPE1kCU5Gb9r9zOGCxZ9Jgmnk5qxN1YjYJN3NYmovVpmG1Mk7cdWZ1054o/s1600/IMG_1253.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1AUyu7EnQIrfMObDeRVDHPvoDe1vYz9KxflHjrg0IUW_o8ymH-V_n97Syh_hVfNee37usC5K-Y58Sh_8CVPE1kCU5Gb9r9zOGCxZ9Jgmnk5qxN1YjYJN3NYmovVpmG1Mk7cdWZ1054o/s320/IMG_1253.jpg" width="240" /></a> Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-3001189312714307242020-03-22T15:25:00.002-07:002020-04-25T07:37:58.623-07:00Amigurumi Patterns<span style="font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTq-RyQghP7OROk9WOZdFnuABdGcd-AjQ6mhJgOsUhbgdqVqIwMuAyKofoXllsMT_BguTASuSR8YasXI32QpvfzbvSmZp8yyAKPaEl_eZhk-JYazz1fjeOGY93Ad0TjBjBY9f2J-Ooic/s1600/IMG_1140.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTq-RyQghP7OROk9WOZdFnuABdGcd-AjQ6mhJgOsUhbgdqVqIwMuAyKofoXllsMT_BguTASuSR8YasXI32QpvfzbvSmZp8yyAKPaEl_eZhk-JYazz1fjeOGY93Ad0TjBjBY9f2J-Ooic/s320/IMG_1140.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK4Qiu0j-V29OM1EtOWO4TSnrGDzKpTkjfAw4FUG-1yF3X72qAXUYHf8zYksL_qSlZccJRm3PU7AdLgHhyMV0kcr5lAzT8XEmcgXUKOMzx5wK_LsnTYIZLhz7yYWDUsuyaXhQCKlSqGs/s1600/IMG_0341.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK4Qiu0j-V29OM1EtOWO4TSnrGDzKpTkjfAw4FUG-1yF3X72qAXUYHf8zYksL_qSlZccJRm3PU7AdLgHhyMV0kcr5lAzT8XEmcgXUKOMzx5wK_LsnTYIZLhz7yYWDUsuyaXhQCKlSqGs/s320/IMG_0341.HEIC" width="320" /></a> </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">I learned to do some basic crochet from my mom and grandma when I was in junior high. I did the usual scarf and dishrag. I even got fancy enough to do some bookmarks and baby blankets--and then I put it away for a very long time. When the Disney+ series The Mandalorian came out and there were no baby Yodas to be bought anywhere, I started thinking I could make one--and lo and behold, several other folks thought so too. There are many patterns out there for making "The Child"--some were so good and so popular the big corporate Disney sent cease and desist notices. I ended up making about 5 Baby Yoda crochet dolls (aka Amigurumi crochet), and I am finding it very satisfying to make them. I picked up a kit at Sam's Club for Harry Potter and was debating the Disney Princess kit when I came across a pattern online. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqamtFLcJy-IhsWNdPOmJsVQ44-qeic6G_TNCE9PjFUXbd1BnFgAo43HSenKmS6sm9JYDkJpQ815LUCVC54tDsvWqsppd50JdJ4eS1gnvY0IDV8qs357o1E3pY6Z0A4cW-8roJuDgAehU/s1600/IMG_1117.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqamtFLcJy-IhsWNdPOmJsVQ44-qeic6G_TNCE9PjFUXbd1BnFgAo43HSenKmS6sm9JYDkJpQ815LUCVC54tDsvWqsppd50JdJ4eS1gnvY0IDV8qs357o1E3pY6Z0A4cW-8roJuDgAehU/s320/IMG_1117.JPG" width="240" /></a><br /> </span><br />
<span style="font-family: "times" , "times new roman" , serif;">These are the only 2 dolls I've made so far, but they sure are fun. If you want to try your hand at Baby Yoda, check out <a href="http://www.hookedonfandom.com/baby-yoda-the-child-pattern-free/" target="_blank">Hooked On Fandom's </a>excellent pattern (free!). I've tried it with a hook a size up as well as a size down and liked both results. I tinkered with the pattern to make a 2/3 size "pocket" Yoda, and it was fun...but I have not developed good pattern making skills yet...too many errors in mine (which I've hidden with clothes). For Baby Yoda, I decided I liked his robe being made out of fleece rather than crochet--which is probably not allowed in amigurumi, but I don't care. It's my craft right? </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNe9_le2OjBGoU3q-LU5nCA_v4aOM0Q2Z8sH2DuR3b16qE-qo9ZRHqBXIm0Tq-LvpJFKH2tnWPscP6M2cdTR28uq1as9r09nRaZFxpobiU826KhG4NyIaS9r-nUzImjHNT_qJi_mxoaZc/s1600/59989152116__4B68AAAF-5CEB-40A3-9242-FD0D44328279.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNe9_le2OjBGoU3q-LU5nCA_v4aOM0Q2Z8sH2DuR3b16qE-qo9ZRHqBXIm0Tq-LvpJFKH2tnWPscP6M2cdTR28uq1as9r09nRaZFxpobiU826KhG4NyIaS9r-nUzImjHNT_qJi_mxoaZc/s320/59989152116__4B68AAAF-5CEB-40A3-9242-FD0D44328279.JPG" width="240" /></a> </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">With <a href="https://amigurum.com/2018/05/crochet-princess-amigurumi.html" target="_blank">Cinderella</a> (which could also be Belle or Tinkerbelle pretty easily), the pattern of stitches is really good, however, the order of the instructions for construction/sewing was not good. It looks like the original pattern was in Russian, and someone translated. Even with some experience with the Yoda dolls, I found Cinderella and some of her construction pretty challenging (the hair band and the white dress flounce were the very hardest part). </span><br />
<br />
<span style="font-family: "times" , "times new roman" , serif;">For both dolls, you will need to know how to do the Magic Circle--which is how you start any sphere shape. I found the tutorial at <a href="https://www.windingroadcrochet.com/magic-circle-tutorial-new-method/" target="_blank">Winding Road Crochet </a>to be super easy to follow. As a general tip for any project, make your first row, the chain-on row fairly loose. Not sloppy, just not as tight as you would for any other row. Otherwise its tough to get your hook back into those loops again. </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Here is my reorganization of the <a href="https://amigurum.com/2018/05/crochet-princess-amigurumi.html" target="_blank">Cinderella pattern</a> (check out her website for some great pics):</span><br />
<div style="border: 0px none; color: #666666; font-size: 18px; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Materials:</span></span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<ul style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; list-style: outside none none; margin: 0px 0px 15px 30px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: outside none square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Yarn: dress (blue), trim (white), black, flesh, hair (yellow)</span></span></li>
<li style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: outside none square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
Safety eyes 6 mm</span></span></li>
<li style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: outside none square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
Fiberfill</span></span></li>
<li style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: outside none square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
Beads for a hair band (optional)</span></span></li>
<li style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: outside none square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Embroidery needle (long with large eye)</span></span></li>
</ul>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Abbreviations:</span><br />
R = row<br />
mc = magic circle<br />
ch = chain<br />
st = stitch<br />
sc = single crochet</span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">sk=skip stitch<br />
DC = double crochet<br />
TR = treble crochet<br />
hdc = half double crochet<br />
htr = half treble crochet<br />
sl st = slip stitch<br />
inc = 2 sc in the next stitch<br />
dec = single crochet 2 stitches together<br />
BLO = back loop only<br />
FLO = front loop only<br />
( ) = number of stitches you should have at the end of the round/row<br />
( )x6 = repeat whatever is between the brackets the number of times stated</span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fYLt5bfCoH_P87Ziuogs0eBjlYreqnIC3A2MEfC_dq-cPraKwNOYSswM4-EeaGfGrpmrV6DtjTGtSCLk-DH1Li8rF1XjsoP3_8LDqYsFgWrQBKVuUkfCi4_bo1INmSM-4XnkUFo_IA8/s1600/IMG_1130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fYLt5bfCoH_P87Ziuogs0eBjlYreqnIC3A2MEfC_dq-cPraKwNOYSswM4-EeaGfGrpmrV6DtjTGtSCLk-DH1Li8rF1XjsoP3_8LDqYsFgWrQBKVuUkfCi4_bo1INmSM-4XnkUFo_IA8/s320/IMG_1130.JPG" width="240" /></a> </span></span></span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Body
+ legs</span></span><br />
With white yarn:</span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">First leg</span><br />
R 1. 6 sc in mc (6)<br />
R 2-6. 6 sc (6)</span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Second leg</span><br />
R 1. 6 sc in mc(6)<br />
R 2-6. 6 sc (6)</span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
Don’t cut the yarn! Just leave it hanging so you can pick it up again later in the body.<br />
R 7. Crochet 3 ch from the second leg and join it with the first leg, 6
sc on first leg, sc in next 3ch, 6 sc on second leg, sc in next 3ch
(opposite side) (18)<br />
R 8-10. 18 sc (18)<br />
With DRESS yarn color:<br />
R 11-12. 18 sc (18)<br />
R 13. BLO 18 sc (18)<br />
R 14. 18 sc (18)<br />
With BODY color:<br />
R 15. 18 sc (18)<br />
R 16. (dec, 1 sc) х 6 (12)<br />
With BLACK yarn make the necklace (if no necklace, continue with body color):<br />
R 17. 12 sc (12)<br />Stuff the leg and body and set aside. </span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Head</span></span><br />
R 1. 6 sc in mc (6)<br />
R 2. inc x 6 (12)<br />
R 3. (inc, 1 sc) х 6 (18)<br />
R 4. (inc, 2 sc) х 6 (24)<br />
R 5. (inc, 3 sc) х 6 (30)<br />
R 6-13. 30 sc (30)</span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Find eye placement at the level of Rnd 10-11, at the distance of 5 stitches from each other. Don't attach eyes yet, first you should Embroider eyelashes, then put the backing on the eyes. Stuff the head.<br />
R 14. (dec, 3 sc) х 6 (24)<br />
R 15. (dec, 2 sc) х 6 (18)<br />
R 16. (dec, 1 sc) х 6 (12)<br />Finish stuffing the head. Leave a long tail of yarn for sewing head on much later. </span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Dress</span></span><br />
Go to the center back of the body – R13:<br />
R1. FLO: 3 ch, (4 DC in next st, 2 DC in next st) x repeat to the end of row, sl st (54).<br />
R2-5. 1 DC in every st to the end of row, sl st (54). 1 hdc, 1 sc to make hem look even. Finish off by slip-stitching around the entire dress. </span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Arms</span> </span>(make
2)<br />
With WHITE yarn:<br />
R 1. 6 sc in mc (6)<br />
R 2-4. 6 sc (6)<br />
With body colour:<br />
R 5-7. 6 sc (6)<br />
Leave a long tail. Don’t stuff arms! Sew onto body.(if your doll doesn't have white gloves, use another color OR just body color)</span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Sleeve</span> </span>(make
2)<br />
With WHITE yarn:<br />
Make 9 ch.<br />
From the 2nd ch from hook: 2 sl st, 4 sc in next 4 st, 2 sl st.<br />
F.o., leaving a long tail. Sew sleeves to the body.</span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Dress
band</span></span><br />
With WHITE yarn:<br />
Make 26 ch<br />
From the 2nd ch from hook: sl st, (2 sc, 1 hdc and 1 DC in next st, 1
DC, 2 htr in next st, 3 TR in next st, 2 htr in next st, 1 DC, 1 DC and 1
hdc in next st, 1 sc), 3 sl st, (2 sc, 1 hdc and 1 DC in next st, 1 DC,
2 htr in next st, 3 TR in next st, 2 htr
in next st, 1 DC, 1 DC and hdc in next st, 1 sc), sl st.</span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
</span></span>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">
F.o., leaving a long tail. Sew to the dress.</span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUleIKCWnZD8tB5GTqw9vLXEXXbViavoce4S6D6MYqDDGrHWisp2qkdSgjMhWO4otnVOG9BrtNuQqVgkBgSlsl9Jkz_ki8uUsrlEUlOeLCGK6eZDQL_1_cQ3ICiftV8Z6sohSOKDLyCmg/s1600/IMG_1135.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUleIKCWnZD8tB5GTqw9vLXEXXbViavoce4S6D6MYqDDGrHWisp2qkdSgjMhWO4otnVOG9BrtNuQqVgkBgSlsl9Jkz_ki8uUsrlEUlOeLCGK6eZDQL_1_cQ3ICiftV8Z6sohSOKDLyCmg/s320/IMG_1135.JPG" width="240" /></a> </span></span></div>
<div style="border: 0px none; color: #666666; font-stretch: inherit; line-height: inherit; margin: 0px 0px 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Hair</span></span><br />
R 1. 6 sc in mc (6)<br />
R 2. inc x 6 (12)<br />
R 3. (inc, 1 sc) х 6 (18)<br />
R 4. (inc, 2 sc) х 6 (24)<br />
R 5. (inc, 3 sc) х 6 (30)<br />
R 6. (inc, 4 sc) х 6 (36)<br />
R 7-10. 36 sc</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">As you continue to the next round, you will start the flap that will become the bangs:<br />
R 11. (sk st, 5 DC in next st, sk st, 1 sc) x 5, 16 sc, turn.<br />
R 12. 1 ch, 15 sc, turn. (repeat this row 6 times).<br />Make a roll and sew roll up. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Bun</span></span><br />
R1. 6 sc in mc (6)<br />
R2. inc x 6 (12)<br />
R3. (inc, 1 sc) х 6 (18)<br />
R4. (inc, 2 sc) х 6 (24)<br />
R5-9. 24 sc (24)<br />Stuff. F.o., leaving a long tail. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Hair
band</span></span><br />
With blue yarn:<br />
Make 25 ch<br />
From the 2nd ch from hook: sl st, 3 DC, 2 sc, hdc, 10 DC, hdc, 2 sc, 4 sl st.<br />
F.o., leaving a long tail. Sew to the hair.<br />
Decorate with 2 beads.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Assemble Hair</span></span> </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">Place bun on the top-center of the hair and sew the bun to the hair cap. Now place hair on the head and find the position of the headband. Once you are sure of the headband, remove the entire hair and sew the headband to the hair. Once entire hairpiece is complete, sew to the head. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM1twMFYnaMB4Ue-o1WvtTA7SonvA86x3IzednySiZDWUNJm-MSdRRB6uT6ywOzur9-Qe4p-XHFgiB4uWnk0xsDI0bguI0o01NCM2cg6SzuFlWRYSOaJqZhcIASUujpK6dEdS_NjvZsU/s1600/IMG_1132.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM1twMFYnaMB4Ue-o1WvtTA7SonvA86x3IzednySiZDWUNJm-MSdRRB6uT6ywOzur9-Qe4p-XHFgiB4uWnk0xsDI0bguI0o01NCM2cg6SzuFlWRYSOaJqZhcIASUujpK6dEdS_NjvZsU/s320/IMG_1132.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j4G80SXR8AnJJyf_c6rUm_F0SQfY-LexCuY8jKJEfshFa8BPVvAFXoLuzu0-K_qpXs0Wu7ZZ3O2f9aWrhjkmrXHyk6Un9JO4aWNGopSJTkzCKq1dzG2McP74r6p9upMNUjgSMgW0f5A/s1600/IMG_1133.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j4G80SXR8AnJJyf_c6rUm_F0SQfY-LexCuY8jKJEfshFa8BPVvAFXoLuzu0-K_qpXs0Wu7ZZ3O2f9aWrhjkmrXHyk6Un9JO4aWNGopSJTkzCKq1dzG2McP74r6p9upMNUjgSMgW0f5A/s320/IMG_1133.JPG" width="240" /></a></span></span> </div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2njxVLIbK1O2yTZiYCHqWETZ_DVYaT0jB_dxEwIASXCXX4IqdY9W4AIl7KsJAmpWx8BXHuPORcOrcBSObRrQXymXS-gtwCW_SjuH9cT2D5KP562Q3bdDph6b_v21pGI_bPWFqx8smiLY/s1600/IMG_1136.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2njxVLIbK1O2yTZiYCHqWETZ_DVYaT0jB_dxEwIASXCXX4IqdY9W4AIl7KsJAmpWx8BXHuPORcOrcBSObRrQXymXS-gtwCW_SjuH9cT2D5KP562Q3bdDph6b_v21pGI_bPWFqx8smiLY/s320/IMG_1136.JPG" width="240" /></a> </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="border: 0px none; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Attach head to body</span></span></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">This is the most challenging part. Center the head on the body and start sewing it in place. You may need to use stitches that go from the head all the way through the body and then back up. Just keep stitching until the head feels stable. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="border: 0px none; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 600; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px none; color: #ff6600; font-size: inherit; font-stretch: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span></span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-37992769291180024842019-11-26T15:02:00.000-08:002019-11-26T15:02:05.257-08:00Instant Pot Cafe Rio style chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaykHJMay1eQJdHrij_cVQuURsFgtNYoHw2fFZ-ksu6FLIzToYetpzup7ZviuMMq1lvw3ag_jomtJTxMRZTWYzRUZdaHC1L9mvzmnUdZyOSsC55rUB0jL7BuT69o1eC5K0crcooKJgNUo/s1600/IMG_9656.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="737" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaykHJMay1eQJdHrij_cVQuURsFgtNYoHw2fFZ-ksu6FLIzToYetpzup7ZviuMMq1lvw3ag_jomtJTxMRZTWYzRUZdaHC1L9mvzmnUdZyOSsC55rUB0jL7BuT69o1eC5K0crcooKJgNUo/s320/IMG_9656.jpg" width="312" /></a> <br />
I love Cafe Rio. There is one just about 1 mile from my house, which is awesome. But I also like cooking at home and having leftovers. And I love my Instant Pot. There are lots of recipes out and about for Cafe Rio. I make no claims to this being exactly like theirs-but its close enough for me for a substitute for when I don't want to stand in line or circle the parking lot looking for a space.<br />
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Chicken<br />
2 lbs boneless, skinless chicken (I use thighs because they cook up better than white meat in the instant pot)<br />
1 C. chicken broth<br />
1 Tbsp vegetable oil <br />
1/4 C. red wine vinegar<br />
1 Tbsp cumin<br />
1 Tbsp Cajun seasoning <br />
1 Tbsp Italian seasoning<br />
1 tsp dried onion pieces<br />
1 tsp powdered garlic<br />
1 tsp dried chili flakes/red pepper flakes<br />
<br />
Put all ingredients in the Instant Pot. Set for 6 minutes then let it natural release for 7 minutes. Shred the chicken (I take the steaming hot chicken and a couple tablespoons of the liquid and put it in my KitchenAid mixer with the paddle attachment on low--watch it carefully and it will shred. Don't walk away, you'll end up with mush). <br />
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My dressing recipe is still on target for Cafe Rio--but everytime it seems to get better. <br />
<br />
In the Magic Bullet blender<br />
1/4 C. milk<br />
2 Tbsp sour cream<br />
2 Tbsp mayonaise (NOT Miracle Whip)<br />
2 tsp ranch dressing powder (Winco sells in in the bulk section, so I keep a jar handy)<br />
small chunk of onion (like 1 tsp or so)<br />
small chunk of jalepeno (like 1/2" slice off the end)<br />
handful of cilantro, stems and leaves--about 1/4 c<br />
juice from 1/2 a lime<br />
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Make up your salad or burrito with lettuce, guac, sour cream, tortilla chip strips, rice, beans, cheese. I buy the foil pans at the Dollar Tree when I'm feeling fancy...but most of the time I just make it up on a plate (or pie pan). <br />
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Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-43219091490160432622019-11-26T14:31:00.001-08:002019-12-28T08:13:39.061-08:00Fabric Christmas Trees<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFOz219lenIAt9-2fhsbXjrZKOkrIuBwWKZwYRLw_LwKnpa3Dth2zQ7_aAeTGHoiJXphoYTbPY2OrIkkll1XHLPLgKH38d44KtHQcfEvFg8G8bZjEBdT03LFxPbrfK3wnwAhsENazxK4/s1600/IMG_9836.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFOz219lenIAt9-2fhsbXjrZKOkrIuBwWKZwYRLw_LwKnpa3Dth2zQ7_aAeTGHoiJXphoYTbPY2OrIkkll1XHLPLgKH38d44KtHQcfEvFg8G8bZjEBdT03LFxPbrfK3wnwAhsENazxK4/s320/IMG_9836.jpg" width="240" /></a> <br />
I saw some really cute fabric Christmas tree decor at Walmart this year--I like them, and they are only about $5 each--BUT--they are all the same size. I like having some variety/depth if I'm grouping things together. This post is not sponsored at all by Walmart, but wow, they've had some pretty great decorations and craft supplies this year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig00zy9Rspflc4KsVF3htVROAQhlDIcwt6JNJ4Z2CNN2CaO1QqeiBwUIwushqQGj41lNzbnh6DV8CzyQtqbd7QWhprfC2cPr4G0m7IPBuGxcSoB3qHQQQtMame0bpbs0nk-xiNn4ifQXc/s1600/IMG_9830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="841" data-original-width="742" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig00zy9Rspflc4KsVF3htVROAQhlDIcwt6JNJ4Z2CNN2CaO1QqeiBwUIwushqQGj41lNzbnh6DV8CzyQtqbd7QWhprfC2cPr4G0m7IPBuGxcSoB3qHQQQtMame0bpbs0nk-xiNn4ifQXc/s320/IMG_9830.jpg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walmart version</td></tr>
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When I wandered past the crafting section at the same Walmart, I saw some fat quarter fabric for only $1.47 each and thought they'd make awesome craft projects. Fat quarters are pieces of fabric that are 18x22 inches. You could use any fabric (or cut up an old piece of clothing). The nice thing about fat quarters is you don't have to wait in line to get fabric cut.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdOZ-MN9AYZwccDSm0-ET6gslSmZOlQakajsfoC-EOUSDVCVIBgdelSKjfEg2AqZv2A6h0WT1k8ZteOFtCqvaA2alpAPOTgN0QLYxBVIkpK-bbqrRb3mhss94gUaNETsRwIenJg_PtqU/s1600/IMG_9828.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdOZ-MN9AYZwccDSm0-ET6gslSmZOlQakajsfoC-EOUSDVCVIBgdelSKjfEg2AqZv2A6h0WT1k8ZteOFtCqvaA2alpAPOTgN0QLYxBVIkpK-bbqrRb3mhss94gUaNETsRwIenJg_PtqU/s320/IMG_9828.jpg" width="240" /></a><br />
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Also down the craft aisle at Walmart are some pre-cut dowels, only $1.27 for a package of 16.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA0H8RoTco7oC5ENGFyaomAP6xJvNJywmCCJo1nAOHLcgK3D2xlIuzPpGTj4i8R0MFbeWTqUC1klNCWjgMLYESdoMcOzCSuMXcJp_l_tsPcxfGzKAbC4TVoJ8kkIoD9vdJ_USkC-OKoI/s1600/IMG_9838.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA0H8RoTco7oC5ENGFyaomAP6xJvNJywmCCJo1nAOHLcgK3D2xlIuzPpGTj4i8R0MFbeWTqUC1klNCWjgMLYESdoMcOzCSuMXcJp_l_tsPcxfGzKAbC4TVoJ8kkIoD9vdJ_USkC-OKoI/s320/IMG_9838.jpg" width="240" /></a> <br />
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Once I had my supplies at home, I poked around in the garage for something to work as the base--a tree "cookie" would be great, but I didn't have any of those, but I did have a leftover bit of 1x2 lumber, so I cut it into about 1.5" lengths. I used my drill to make a 3/16" hole to receive the dowel.<br />
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I used a simple tree outline (you could also just make a plain triangle with no branches) and enlarged and reduced it so that I had multiple sizes. I printed them on cardstock and cut them out as patterns. My biggest tree is 7 inches tall and 6 inches at the base. I also did a 6 inch tall and 5 inch tall. I have a pattern for a 4 inch, but it seemed too small for what I wanted.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimddcrEmGynQwvLqg4-oW8LuvKiZEFXPERP5raOWW-G2MV_EOi75sIy2iY1d_eeGNuY_ytduNzfDVA5k9pwBigZxKu6YfCCBs05p4_VjItKJk2BkwK6mgkpTt8m1BZ6jKVA7_0OJLdwRQ/s1600/IMG_9832.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimddcrEmGynQwvLqg4-oW8LuvKiZEFXPERP5raOWW-G2MV_EOi75sIy2iY1d_eeGNuY_ytduNzfDVA5k9pwBigZxKu6YfCCBs05p4_VjItKJk2BkwK6mgkpTt8m1BZ6jKVA7_0OJLdwRQ/s320/IMG_9832.jpg" width="240" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOW5E-UTWn9-o9p4ioWMx8gbIe4SJl6J4a_cBYa-F6m7fkScUGz2FgXNU9rwjteldIxX3Xl92g5BUmyVT6bTgzW9yjERb6SLFX3ACW09rWMzkQu_Udy_SnX02O8pUoXtux483D8HcLk8/s1600/IMG_9835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOW5E-UTWn9-o9p4ioWMx8gbIe4SJl6J4a_cBYa-F6m7fkScUGz2FgXNU9rwjteldIxX3Xl92g5BUmyVT6bTgzW9yjERb6SLFX3ACW09rWMzkQu_Udy_SnX02O8pUoXtux483D8HcLk8/s320/IMG_9835.jpg" width="240" /></a><br />
With some careful planning, I was able to cut 4 Large, 4 Medium and 4 Small trees from each of my 3 fabrics. That meant 36 pieces which equals 18 trees. I had to really layout the pattern carefully to get this many. I laid the fabric out flat and traced and cut each piece. It would be way faster to fold the fabric and cut more than one at a time, but you won't get as many pieces.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJCeLP7pL0ig6QJ-2WH3b6ICfYoUjLP4OsHW9f0XNa_UbxZOK_uUqSlb0ZUfLsqeHOucT-e_ctsbopUSfc-YLG6IrhR9rb4yofBKPf8XrzqD99atf2uKSe8xTFewjQ8pJI_h3KhvMnuA/s1600/IMG_9837.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJCeLP7pL0ig6QJ-2WH3b6ICfYoUjLP4OsHW9f0XNa_UbxZOK_uUqSlb0ZUfLsqeHOucT-e_ctsbopUSfc-YLG6IrhR9rb4yofBKPf8XrzqD99atf2uKSe8xTFewjQ8pJI_h3KhvMnuA/s320/IMG_9837.jpg" width="240" /></a> <br />
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I chose to sew mine. I also chose a "rustic" look, so I sewed them with wrong sides together and left the edges a bit ragged (instead of sewing with the right sides together and then turning it out to hide the stitching). I started my seam about 1/8 of the way in on the bottom edge of the tree and then went around every branch until I was back at the bottom of the tree--and went in about 1/8 inch. That left me a wide opening to insert a bit of stuffing. I used the dowels to poke the stuffing into all the branches (I went with a slightly stuffed look, but you could really pack it in there). You could probably do this as a no-sew craft if you used fabric glue and let it dry for several hours before stuffing. I just liked the look of the stitching around the edges. The sewing was the longest part of the project.<br />
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Once the trees were stuffed, I closed up the bottom seam with my machine (skipping over about 1/4 inch in the center so I'd have space to insert the dowel). Run the dowel all the way to the tip of the tree. Place the dowel in the base and you are set.<br />
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Materials<br />
fat quarters of different fabrics (or if you like them all the same, just the one kind)<br />
3/16" wooden dowels<br />
wood block or tree cookie for base<br />
polyfill stuffing (or an old pillow you can cannibalize)<br />
matching thread/sewing machine or glue<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ-Is4FxEcylUyIJ3XHw3ElH_yboK4yo9WdiUiF2B2ocM2Oz2uluRqLsXGE-h23Y8BsTJOJTUXz1ZF3p7quygHrC1qRL_N7UYkcs2GI5K93WzdgTNRMocOL1_oFbV6C9c1r5T6dIkhcU/s1600/IMG_9839.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="359" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ-Is4FxEcylUyIJ3XHw3ElH_yboK4yo9WdiUiF2B2ocM2Oz2uluRqLsXGE-h23Y8BsTJOJTUXz1ZF3p7quygHrC1qRL_N7UYkcs2GI5K93WzdgTNRMocOL1_oFbV6C9c1r5T6dIkhcU/s320/IMG_9839.PNG" width="179" /></a><br />
My total investment was under $6 for all 3 fat quarters and the package of dowels. I already had the other supplies. I was able to get 5 sets (actually 6, but the dowel package leaves you short two dowels, so I went into the yard and cut a couple sticks off a shrub...it will do--if you have some small, straight tree branches, you could skip the dowels altogether).<br />
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You could do the same tree pattern for ornaments, or decorations on a wreath instead of on dowels. I thought I'd gift each set along with the story of the Three Trees. Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-17227422953411232352019-11-08T10:31:00.000-08:002019-11-08T10:31:03.420-08:00Moo Goo Gai Pan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZOKeAHMDUtQp1JKgKoz6njaS6zYbg45SBmWR47Ca8C4ZKotw4mwdYFHMID8J7sL2KNOqrR7Fa8d3N8CLdTpRkR3Ws5y1TgaS0LVoQNwPMXvLcLTQuExcpJSmyK1HoVkVfDdsBil96Uk/s1600/IMG_9651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="750" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZOKeAHMDUtQp1JKgKoz6njaS6zYbg45SBmWR47Ca8C4ZKotw4mwdYFHMID8J7sL2KNOqrR7Fa8d3N8CLdTpRkR3Ws5y1TgaS0LVoQNwPMXvLcLTQuExcpJSmyK1HoVkVfDdsBil96Uk/s320/IMG_9651.jpg" width="320" /></a></div>
This is my usual order at my favorite Chinese take-out place. I had never tried the technique of "velveting chicken"-but it was a win, so I'll keep that one in my pocket to use again on other stir fry recipes.<br />
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This recipe is from a fun family food blog called <a href="https://www.dinneratthezoo.com/moo-goo-gai-pan/" target="_blank">Dinner at the Zoo</a>-check it out, lots of good stuff there. Like most things I see online, I tweak the recipe to fit my style or the ingredients I have at home.<br />
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I use boneless, skinless chicken thighs since I often use the instant pot (but not this time) and dark meat cooks better under pressure. You must have thin sliced meat for the velveting technique to work, so partially thawed meat is easiest to slice. <br />
<br />
<b>Velvet the Chicken </b><br />
1 lb boneless skinless chicken, thinly sliced<br />
1 large egg white, whisked until foamy<br />
1 Tbsp cornstarch<br />
Mix the egg white and cornstarch in a bowl and add the sliced chicken. Refrigerate for 30 minutes, then strain off liquid before cooking.<br />
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<b>Make the Sauce</b><br />
1 1/2 C. chicken broth<br />
1 Tbsp corn starch <br />
1 Tbsp sugar<br />
1.5 Tbsp soy sauce<br />
1 tsp sesame oil <br />
Mix sauce ingredients in a bowl and set aside.<br />
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<b>Veggies to chop</b><br />
2 tsp minced garlic (I use the bottled kind, about 2 cloves)<br />
1 tsp ginger, chopped (also from the bottle)<br />
16 oz pkg of sliced mushrooms<br />
1 C. snow pea pods<br />
1/2 C. sliced carrots (I buy them presliced)<br />
1 head, baby bok choy chopped across the stalk<br />
1 can sliced water chestnuts<br />
1 can bamboo shoots<br />
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Heat 1 Tbsp of vegetable oil in a large fry pan over medium heat and add the carrots and about 1 T of water. Stir and cook for a couple minutes, then add the mushrooms. Keep cooking (and add a bit of water if you need it) until the mushrooms are soft. Toss in the pea pods and cook for about a minute. Scoop all the cooked veggies out of the pan and into a bowl, wipe out the pan and put in a bit more oil and cook the chicken for about 4 minutes or until done. Add in the garlic and ginger and stir for about a minute. Add back the cooked veggies, the bok choy, water chestnuts and bamboo shoots. Pour the sauce liquid over everything and cook until bubbling.<br />
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Tasty. Serve it over rice and pick up a box of fortune cookies! <br />
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-80097849984458346782019-11-07T10:05:00.000-08:002019-11-07T10:05:00.624-08:00Tacos Al Pastor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvkaZcZzmHYF5g3MLInDqHEZ87yXrQSEA1g6KLbZVjmU0Bsdr9fTYYrWUPM-eXe0khyX6l2FyblfVI0oeSePcZeXq4VMQ87Goyr72wv-SqiWDI9Mal2vBa3LftRcEO4mhZ2Lmqbm-tzI/s1600/IMG_9655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="750" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvkaZcZzmHYF5g3MLInDqHEZ87yXrQSEA1g6KLbZVjmU0Bsdr9fTYYrWUPM-eXe0khyX6l2FyblfVI0oeSePcZeXq4VMQ87Goyr72wv-SqiWDI9Mal2vBa3LftRcEO4mhZ2Lmqbm-tzI/s320/IMG_9655.jpg" width="320" /></a></div>
Do you love tacos? The kind from a cart outside on a sidewalk? Me too. I live in a community with lots of opportunities to hit a taco cart or local Beto's (or his cousin's, brother's, uncle's version...)--but cooking awesome tacos at home is not hard. I love me some ground beef "American" tacos with crunchy shells, but when you are craving a taco cart style--try these.<br />
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Tacos Al Pastor use pork with a bit of pineapple. If you are lucky enough to have a Hispanic market nearby, go to the meat counter and just buy the pre-seasoned al pastor meat. Done. If you don't, you can make the marinade.<br />
<br />
1 Tbsp ancho chile powder<br />
1 Tbsp oregano<br />
1 Tbsp thyme<br />
1 Tbsp black pepper<br />
1 Tbsp cumin<br />
1 tsp paprika<br />
1 tsp salt <br />
3 cloves garlic<br />
1/2 medium onion, rough chop<br />
1/2 C. orange juice<br />
1 small can of pineapple, drain and keep the juice for marinade and use pineapple with the meat.<br />
2 pounds pork, sliced thin (I use pork loin or boneless chops)<br />
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<br />
Make the marinade by putting all the ingredients in a blender and pour over meat for at least an hour or overnight. Remove the meat and cook in a medium hot skillet. Add the pineapple tidbits while cooking. <br />
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Serve in your favorite tortillas and top with things like:<br />
<a href="http://theprojectspot.blogspot.com/2011/07/dads-homemade-salsa.html" target="_blank">Salsa</a> (link is my dad's quick homemade salsa) I also like to look for salsa verde molcajete from the store<br />
cilantro<br />
shredded Nappa or red cabbage<br />
pickled red onions<br />
sliced fresh jalapenos<br />
fresh lime<br />
chopped white onion <br />
guacamole<br />
<a href="http://theprojectspot.blogspot.com/2014/05/fish-tacos-with-mango-salsa-and.html" target="_blank">mango salsa </a>if you've got it! <br />
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-46934503827352722202019-11-06T19:57:00.000-08:002019-11-26T14:36:37.465-08:00Orange Chicken in the Instant Pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniQGy6F39A3gAjyk-rt0qgsWrh6fledW0E9scyQhg0_LMpbN9mCjjc-elCvLV8Z7QHjFxZxSjS1ipjuuGWi3H7qUDNehV7TZw5yfrHdY-odQhnD2dcKm0ueYfVLnd12zRcV18xBo6C8E/s1600/IMG_9652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="750" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniQGy6F39A3gAjyk-rt0qgsWrh6fledW0E9scyQhg0_LMpbN9mCjjc-elCvLV8Z7QHjFxZxSjS1ipjuuGWi3H7qUDNehV7TZw5yfrHdY-odQhnD2dcKm0ueYfVLnd12zRcV18xBo6C8E/s320/IMG_9652.jpg" width="319" /></a></div>
I've been using my Instant Pot plenty this year. It helps me get dinner done in under 30 minutes, which is important when you work all day and are hungry once you get home.<br />
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The recipe I found on S<a href="https://sweetandsavorymeals.com/instant-pot-orange-chicken/" target="_blank">weetandSavoryMeals</a> was a good start...but I took a look at the ingredient list and knew there was way more garlic and ginger than I would like and I wanted to make sure I had plenty of orange flavor, and a trick I learned from America's Test Kitchen is to use frozen orange juice concentrate. No breading on this chicken; but with orange juice concentrate, no one can say this is "healthy" but it has less carbs and calories than a fried and sauced version. Chicken thighs cook up really nicely in the Instant Pot (more fat, less likely to dry out and get rubbery than chicken breasts). <br />
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Meat<br />
2 lbs boneless, skinless chicken thighs cut into small pieces<br />
2 tablespoons vegetable oil<br />
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1 tsp ginger, minced (I used the kind in a jar/bottle)</div>
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2 tsp garlic, minced (again from the jar) </div>
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Sauce:</div>
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3/4 C. water</div>
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4 oz of frozen orange juice concentrate</div>
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1 Tbsp rice vinegar</div>
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1 Tbsp. brown sugar</div>
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1/4 C. soy sauce</div>
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1-3 tsp sriracha sauce (I use 1)</div>
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zest from one orange</div>
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Cornstarch slurry </div>
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1Tbsp cornstarch</div>
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2 Tbsp water</div>
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In a bowl, mix up all the sauce ingredients and set aside. Turn the Instant Pot to saute and cook the chicken with the oil for about 3-4 minutes until the outside is lightly browned. Add the ginger and garlic and stir for about a minute. Pour the sauce ingredients in and scrape up the bottom of the pot of any brown bits (flavor!) Set the pot for 3 minutes--yup just 3 minutes. (If you've cut your chicken into small bites and browned the outside, it will be close to being fully cooked before you set the Instant Pot). After it has cooked at pressure for 3 minutes, let the chicken natural release for 3-5 minutes. Open it up and stir in the cornstarch slurry and turn pot back to saute and cook until bubbly and slightly thicker. Serve over rice or with veggies. <br />
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Sweet and Sour version: Try pineapple juice instead of water/oj concentrate. Increase the vinegar to 2 tablespoons. After you've cooked it and are adding in the cornstarch slurry, toss in a can of pineapple chunks. </div>
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-27407828287341853622019-11-04T21:28:00.000-08:002019-11-05T09:24:54.916-08:00Korean Beef Tacos or Bowls in the Instant Pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrwSvnVdZyjoEge-xwErijY_v4u6BgvZUVPJtyr8QyZuYXtsi2sBL1Iv07oRw_cX_jizWIupSYjxt94Z6ywu2DKUneXlJ7Kdp77OaKISRcHyzivB06klZMn3Ev0p8seO4EHwUBlZXym4/s1600/IMG_9648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="735" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrwSvnVdZyjoEge-xwErijY_v4u6BgvZUVPJtyr8QyZuYXtsi2sBL1Iv07oRw_cX_jizWIupSYjxt94Z6ywu2DKUneXlJ7Kdp77OaKISRcHyzivB06klZMn3Ev0p8seO4EHwUBlZXym4/s320/IMG_9648.jpg" width="308" /></a></div>
I made this as a rice bowl and served it to my brother, who claimed it was the best thing I'd ever made for him. It is very tasty. Its a great combination of sweet, spicy, savory, crunchy and creamy. I made it as a taco bar for a family holiday party (with the small street taco corn tortillas) and even the picky kids ate it up!
The recipe comes from one of my favorite blogs, <a href="https://www.yourhomebasedmom.com/korean-bbq-beef/" target="_blank">Your Home Based Mom</a>, which always has recipes that use "regular" ingredients and taste good!<br />
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I make up a batch of meat and then freeze half to use for another night (I am usually planning for 4 servings, so if you want to freeze half, you might need to double the recipe first).<br />
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Ingredients for the meat<br />
2 lbs sirloin steak sliced thin, 1/4" thick (easy to do if meat is still partially frozen)<br />
1/2 c soy sauce<br />
3/4 c brown sugar<br />
1/4 c water<br />
2-4 tsp minced garlic (I use the bottled kind, and usually go for about 2 tsp, but you can use more)<br />
2 Tbsp rice wine vinegar<br />
1 tsp ginger minced (again, the bottled kind is super convenient)<br />
1 tsp sesame oil (I think a little goes a LONG way)<br />
1-2 tsp sriracha sauce (I'm probably closer to 2 than the 1)<br />
1/2 tsp pepper<br />
1 Tbsp cornstarch<br />
1 Tbsp water<br />
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Measure everything (except the meat, cornstarch and 1 Tbs of water) and put it in the Instant Pot and bring to a boil. Make a slurry of the cornstarch and 1 Tbs of water and add to boiling liquid. Add the raw meat. Put the lid on the pot and set for 15 minutes. Natural release for about 10 minutes.<br />
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Make the Yum Yum sauce. I never have tomato paste on hand (or don't want to open a can...maybe I should buy that tube that looks like a toothpaste tube). I digress. I just use ketchup. Seems great to me. I also leave out the butter. Still tastes great to me.<br />
2 tsp ketchup<br />
1 Tbsp melted butter<br />
1 tsp garlic powder<br />
1 Tbsp rice vinegar<br />
1 cup mayonnaise<br />
2 tsp white sugar<br />
1/2 tsp paprika<br />
1/8 tsp cayenne<br />
1/8 tsp sriracha<br />
1/2 tsp salt<br />
2 Tbsp water<br />
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Rice Bowl Version: Make some rice while the meat cooks, top with the meat and veggies. I like Nappa cabbage, red cabbage, green onions, shredded carrots, cilantro, jalapeno, sesame seeds, fresh lime. Top with the Yum Yum sauce.<br />
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Taco Version: Fry/heat corn tortillas and fill with meat and veggies along with Yum Yum sauce and fresh lime.<br />
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Vegan/Vegetarian version: Make the sauce on the stove and then add your favorite substitute meat product. For the Yum Yum sauce, leave out the butter and use Vegan mayo.Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-29104026635190788762019-11-03T21:10:00.001-08:002020-08-13T19:01:18.744-07:00Chile Colorado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBoz6kIljaBa0vASBCltyNyABQxhsTjyC9tKnOex0m7tExdaeCqHurR_LiSIKL5XvidaHKDRmMsaVFVZjLenVnt6Bslhma6k1NMM6zkYTA33a0ZZUH2yFLAsWq77k1gvib5HcftU7BEY/s1600/IMG_9654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="738" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBoz6kIljaBa0vASBCltyNyABQxhsTjyC9tKnOex0m7tExdaeCqHurR_LiSIKL5XvidaHKDRmMsaVFVZjLenVnt6Bslhma6k1NMM6zkYTA33a0ZZUH2yFLAsWq77k1gvib5HcftU7BEY/s320/IMG_9654.jpg" width="256" /></a></div><p>
I went on the hunt for a recipe similar to one my dad used to make when we were kids. He always called it Chile Colorado. It was a red sauce over beef that we ate with flour tortillas, but it wasn't hot-spicy, just delicious.<br />
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This <a href="https://thedomesticman.com/2015/04/28/chile-colorado/" target="_blank">recipe hits my memories right</a>. I tweaked it since I don't have a gluten-free need and I have an Instant Pot pressure cooker.<br />
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<br />
Modified recipe:<br />
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<br />
3 cups water<br />
9 dried large red New Mexico chili peppers (stems removed)<br />
2 lbs cubed beef stew meat<br />
2 tbsp flour<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
2 tbsp vegetable oil, divided<br />
1/2 medium white onion, diced<br />
3 cloves garlic, minced<br />
1 1/2 cans chicken broth (about 3 cups)<br />
1/2 tsp ancho chile powder<br />
2 tsp ground cumin<br />
2 tsp dried oregano<br />
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<br />Tear the dried peppers into large pieces and try to dump out as many seeds as you can. Bring the water to a boil, turn off and then add the chili pods to soften for 20 minutes. While the chiles are soaking, heat 1 tbsp of the oil in the Instant Pot on saute mode and cook the onions until soft and add the garlic for just the last minute. Scrape the onion/garlic into the jar of the blender. </p><p>Toss the meat with the flour and salt and pepper. Heat 1 tbsp oil in the Instant Pot and brown the meat for about 2-3 minutes. Turn off the heat while you go finish the sauce in the blender. <br /></p><p>Drain the softened chiles (throw away the water, it will be bitter) and add the softened chiles, chicken broth, chili powder, cumin and oregano to the blender jar. Blend until smooth and carefully pour through a mesh strainer into the Instant Pot bowl over the browned meat. Set the timer for 25 minutes on high pressure. Once the timer goes off, do a quick release to open up and eat! I like to take a warmed flour tortilla and fill with the meat, roll it up and smother in sauce and top with cheese. Place under the broiler until the cheese is melty and serve with toppings like sour cream, tomatoes, lettuce and sides such as rice or beans. <br />
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This sauce is some work, but it sure is tasty. Its great for making smothered burritos, enchiladas, or just eating out of a bowl with a side of warm tortillas. You can just make the sauce without the meat and use it as enchilada sauce. If you want to spice it up, try it with a different variety of dried chiles or add some jalapeño!<br />
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</p>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-45303778109526501232019-11-03T20:45:00.000-08:002019-11-03T21:50:11.105-08:00Dress Resizing<div class="separator" style="clear: both; text-align: center;">
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There's a clothing store outlet near my office that I love. Its a bit of a hunt, and hit or miss on what is there, but dresses are usually $12 or less. Often they have dresses in XS and XL, but I don't wear either of those sizes. For a dress that is just a few dollars, I'm willing to tailor it to make it fit. In this case, I bought the XL dress for $8. I looked at the construction of the dress--no pockets, no side zippers, no darts etc..., which meant it wasn't too hard to fix. <br />
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First, I put the dress on my dress form (a luxury for sure, but it makes sewing for myself so much easier) inside out and pinned it where I needed to take it in. If you don't have a dress form, just put it on and pin it and take it off. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRd1o10o21HBbsQKeluHpXk-0VyqWCXfnsdFdZXskrL_Yxz2WzH3QbEZzFUDk5KcGiggrJsTJRXTXCA_W1zLVhiKh9OV72MgXw_xadQDNjHKlYZOYUMrbeX8Wc2V0KGw4dL92tQBOoMVc/s1600/IMG_5261.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRd1o10o21HBbsQKeluHpXk-0VyqWCXfnsdFdZXskrL_Yxz2WzH3QbEZzFUDk5KcGiggrJsTJRXTXCA_W1zLVhiKh9OV72MgXw_xadQDNjHKlYZOYUMrbeX8Wc2V0KGw4dL92tQBOoMVc/s320/IMG_5261.jpg" width="240" /></a><br />
Once you know how many inches you will be taking off each side, cut off the sleeves. Yup, you need to cut the sleeves off because you will be taking the same number of inches of the armhole opening that you do off the sides. I had determined that I would be taking 2" off each side seam. I measured 2" in from the seam and marked it, then ran it under my serger (you can also just use a sewing machine). I sewed from the bottom hem all the way through the arm pit. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIhZQk60_mmpMhjJ7biYDe_6CUCumNuxuLR2IZZXzaoDidJSIA_pUkY8dG9Q29l0cSzgi029AO7UMQ6gaHywe5jNm3IHH6F66g8hrUXJxu7G07CJZelPAMr90jDY5m777r3S_ox-9JxY/s1600/IMG_5259.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIhZQk60_mmpMhjJ7biYDe_6CUCumNuxuLR2IZZXzaoDidJSIA_pUkY8dG9Q29l0cSzgi029AO7UMQ6gaHywe5jNm3IHH6F66g8hrUXJxu7G07CJZelPAMr90jDY5m777r3S_ox-9JxY/s320/IMG_5259.jpg" width="240" /></a> <br />
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Next, you have to reduce the size of the sleeve. Since I took 2" off the armhole, you need to take 2" off the sleeve, except that to do that, you just measure the bottom seam in 1" (because you are taking in 1" off of each side of the seam--which will add up to 2"). <br />
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Now that the sides and sleeves are all sewn, you have to reset the sleeves of the dress. Flip the dress inside out and leave the sleeves right side out and slide them inside and pin all the way around and sew back on. <br />
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The neck opening is a bit wider than I might prefer, but not enough to warrant messing with it. <br />
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An hour later, I've got a dress that fits me! This is not a procedure that works if there are complicated seams, pockets or zippers along the side seams. Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-78729059820334353692019-11-02T20:44:00.000-07:002019-11-03T21:54:06.367-08:00Deviled Baked Pork Chops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoSv0qKuuwIDh5lGheGY7rXXcTHP5_xjG2CMsyUiQHXl_xbULwIYmfIClO1buX5WV9vz8hvWjKd3GjaN0tFOqhSP8b-_fKCiQrP53dzMP3FYn0AriDVcyxVXsmjhadpTKk7SHogX7Scg/s1600/IMG_9649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="750" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoSv0qKuuwIDh5lGheGY7rXXcTHP5_xjG2CMsyUiQHXl_xbULwIYmfIClO1buX5WV9vz8hvWjKd3GjaN0tFOqhSP8b-_fKCiQrP53dzMP3FYn0AriDVcyxVXsmjhadpTKk7SHogX7Scg/s320/IMG_9649.jpg" width="320" /></a></div>
I was watching America's Test Kitchen and realized I had all the ingredients I needed for this meal already in my house. It was easy, didn't use many dishes and I added roasted potatoes and green beans as a sheet pan meal. Perfect!<br />
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I used the recipe from the TV show, but <a href="https://spicysouthernkitchen.com/deviled-pork-chops/" target="_blank">here's a site</a> that had it posted.<br />
3 Tbs. butter
3/4 c. Panko bread crumbs
1/4 c. Dijon mustard
2 tsp packed brown sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
4 3/4 to 1-inch thick pork chops
Directions:
Preheat oven to 275 degrees. Spray a baking rack or parchment lined rimmed baking sheet with cooking spray
Melt butter in a small nonstick skillet over medium heat. Add panko and stir crumbs are golden. Set aside.
In a small bowl, stir together dijon mustard, brown sugar, dry mustard, garlic powder, salt, pepper, and cayenne.
Dry meat surface with paper towels. Brush tops and sides with mustard mixture. Sprinkle just the tops with panko crumbs.
Place on baking rack and bake for 40 to 50 minutes or until temperature reaches 140 degrees.
For great sides, add some baby red/white/yukon potatoes and fresh green beans (I steam them in the microwave first, the coat with olive oil, salt and pepper and add for the last 20-25 minutes of baking).
Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-90365294902980518292019-11-01T20:39:00.001-07:002019-11-03T21:47:59.758-08:00Peruvian Pan Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2GkeSHjbz6U822tR7J1n3fn45K7x7XltUwRU4G4u4VDmqf7imRhmEJ1k5l9GELpDxdwna-uIUPxcWaodOrn6i61UpUCp4kgevlgHcNN_dvvIQmbVmH3fK6tygPtGYhyl6eNuR-01t7o/s1600/marinade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="575" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2GkeSHjbz6U822tR7J1n3fn45K7x7XltUwRU4G4u4VDmqf7imRhmEJ1k5l9GELpDxdwna-uIUPxcWaodOrn6i61UpUCp4kgevlgHcNN_dvvIQmbVmH3fK6tygPtGYhyl6eNuR-01t7o/s320/marinade.jpg" width="320" /></a></div>
There's a restaurant in St. George, Utah called Viva Chicken that I really like. Since its a 4 1/2 hour drive, I don't get there as often as I would like. I looked around for some recipes that might be similar and I've done 3 different dishes.<br />
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This is a super easy version of the chicken. I like to buy the frozen, boneless, skinless chicken thighs from Costco (I love chicken breast too, but the thighs bake up so nice and moist).<br />
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I used <a href="https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html#tabbox" target="_blank">this recipe for the marinade</a>, but I just dumped it in a zipper bag with the chicken thighs for about an hour. I pounded the thighs a bit before marinating so that they were an even thickness.<br />
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To make a complete meal, I started with a glass baking dish and microwaved some baby red potatoes and fresh green beans (add 1/4 water and cover with plastic wrap) until they were tender, about 5-6 minutes. Empty and left over water, toss with olive oil, salt and pepper and put in a 400 degree oven. If there's enough space in the vegetable pan, add the chicken--but if not, put the chicken in another parchment lined pan next to the vegetables and bake for about 15 minutes until cooked to 160 degree internal temp.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgDNZeP8d85h1rBOea5hLHoNLTpH2h5RjmP_Yyoz2v64yNPPeGQpCvn2JiQ1Lq30s7OmR0BL4g_SvQFfGlSld048K3xgqnyLk_0iKnyV6U6qCWqoS269gmfgO6-AlN4xhDU-pKPpPQMo/s1600/avocado.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgDNZeP8d85h1rBOea5hLHoNLTpH2h5RjmP_Yyoz2v64yNPPeGQpCvn2JiQ1Lq30s7OmR0BL4g_SvQFfGlSld048K3xgqnyLk_0iKnyV6U6qCWqoS269gmfgO6-AlN4xhDU-pKPpPQMo/s320/avocado.jpg" width="320" /></a> <br />
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Another recipe I've tried from Viva Chicken is the stuffed avocado. The fastest version is to buy the quinoa salad at Costco, balsamic glaze from Trader Joes and Sriacha mayo from the condiment aisle. Pick a ripe avocado and cut it in half. Spoon some quinoa salad into the hole, drizzle with balsamic and mayo. If you want to add some chicken from the recipe above, it makes for a great lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWp8jtqJ5LOzB5UU2kXxB6P0wj9nySxbFF64dkfsRq-int7tKZ7UeLtu3zlM6I7S7SAcirAcCDrBc4p_Ol-GK7gD1f9bnmG9sy-a2g-Pvn5Ut6uNhOLgIoGGZWPLqbsfzVIXK3onlIlU/s1600/IMG_9647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="746" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWp8jtqJ5LOzB5UU2kXxB6P0wj9nySxbFF64dkfsRq-int7tKZ7UeLtu3zlM6I7S7SAcirAcCDrBc4p_Ol-GK7gD1f9bnmG9sy-a2g-Pvn5Ut6uNhOLgIoGGZWPLqbsfzVIXK3onlIlU/s320/IMG_9647.jpg" width="257" /></a><br />
The last recipe I made was their chopped salad. At the restaurant, they use the chicken, but I made it with leftover roast and it was delicious. Make a bed of lettuce (whatever kind you like) and top with avocado slices, corn (cut fresh off the cob is yummy, but thawed, frozen is fine), mango, crispy bacon, cilantro, red cabbage, crunchy fried chickpeas (find them in the bulk bin at Winco) and use a cilantro ranch dressing (Costco sells one in the refrigerator section). Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-74172831028257150232019-01-27T13:26:00.001-08:002019-01-27T13:26:04.998-08:00Navy Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhn9R2-ew0azGM8wrgEZP9O8f_-n-P5yqLflsjzCUoTzTh4PS0fwWWsGfXfZjF1Xbu6jRavjrckiOBqG9NNzIBr-VachfbcCi3EHsPmtubIOsVqRisCaBPXXbcQ0kN9-eOUtioZRSSJU/s1600/IMG_7627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhn9R2-ew0azGM8wrgEZP9O8f_-n-P5yqLflsjzCUoTzTh4PS0fwWWsGfXfZjF1Xbu6jRavjrckiOBqG9NNzIBr-VachfbcCi3EHsPmtubIOsVqRisCaBPXXbcQ0kN9-eOUtioZRSSJU/s320/IMG_7627.jpg" width="240" /></a></div>
I love soup on a cold day! Last week we got 18" of snow on one day, so I was happy to stay home and just sit in front of the fireplace with a bowl of soup and some cornbread! If you have canned or already cooked beans, this is a 20 minute dinner! You could tweak the recipe by either cooking it in the slow cooker with dry beans or even do the whole thing in the pressure cooker. <br />
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1 tablespoon vegetable oil<br />
2 celery stalks, diced<br />
1 small onion, chopped<br />
2 carrots, diced <br />
1 clove garlic, minced<br />
3 cups chicken broth (or 2 cans)<br />
1-2 cups cooked navy beans<br />
1-2 cups ham, cubed or shredded <br />
2 teaspoons parsley<br />
salt and pepper to taste<br />
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In a medium stock pot, heat the oil over medium and saute the celery and onion until soft and translucent (about 5 minutes). Add the carrots and continue saute for another 3-4 minutes. Add the garlic and cook til fragrant (30 seconds) then add the broth, beans and ham. Simmer for about 10 minutes until warmed through and vegetables are tender. Add parsley and salt and pepper. I served it with corn muffins made from a mix. Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-88140380571400281822018-05-03T16:10:00.002-07:002018-05-03T16:25:28.468-07:00Star Wars Day Painted Shoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqiR7UqZYuJUj4O40gCYpfIme-wkq30T65lXJV_89SgPstGDiICRgEoxukI-RBnPNXhzoPt4DOtHTDkh7Qi3EXzqxsEUaiIAkdKetT5XU4b3VmEtJ67MDWMadOeLhEBjXifkk9TDXm7A/s1600/IMG_5039.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqiR7UqZYuJUj4O40gCYpfIme-wkq30T65lXJV_89SgPstGDiICRgEoxukI-RBnPNXhzoPt4DOtHTDkh7Qi3EXzqxsEUaiIAkdKetT5XU4b3VmEtJ67MDWMadOeLhEBjXifkk9TDXm7A/s320/IMG_5039.jpg" width="240" /></a> <br />
Are you ready for May the 4th, aka Star Wars Day? I was looking for ideas to celebrate and found this awesome blog called <a href="http://www.doodlecraftblog.com/2014/06/star-wars-c3po-and-r2d2-painted-shoes.html" target="_blank">DoodleCraftBlog</a> on painting shoes for Star Wars. I looked around my house and I had all the things I needed (well, after looking for 45 minutes for the gold paint, which isn't where it was supposed to be and 15 minute trip to the store solved that...I'm sure to find the old bottle now).<br />
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I had a pair of shoes in the bin by the door that I slip on when I need to go outside to turn of the sprinkler or take out the trash. Just some cheap canvas shoes. If I had had lighter colored shoes, it would have been better--painting over the black was tricky.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5h-TA758B0_rVwR3AIeN4vjULO0BhOhcAEpzIldLaCRHn924wv7Ki9uvxky6gTTnYDJqsJvdWJQD0Q6ixbKgg_xuE8bw95iJu18Z6c1ErnBpbsxvMKdM1SLZil1Am84tvvKfHmk6gt0/s1600/IMG_5030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5h-TA758B0_rVwR3AIeN4vjULO0BhOhcAEpzIldLaCRHn924wv7Ki9uvxky6gTTnYDJqsJvdWJQD0Q6ixbKgg_xuE8bw95iJu18Z6c1ErnBpbsxvMKdM1SLZil1Am84tvvKfHmk6gt0/s320/IMG_5030.jpg" width="240" /></a><br />
Clean off the shoes (and by clean, I made sure there wasn't grass clippings still sticking to it). Use a foam brush to paint the shoe. I mixed my craft paint with a textile medium so that the paint will be more flexible (usually on the same racks as the craft paint). I ended up with about 3 coats to cover the canvas. I used a hair dryer to speed up the dry time between coats.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX8irVIrXsvy3LeyjE-enkPUTOyZYsjmAFq5M4OM1Z00WofaWBoAuk5orOh-BGjsN95ygC8GeXPBhGM8b69MbnYsQB3e7b2apApEVnEt4uNfUmxrZSq01GhiqhdvyejVeAhwZ5APtqtU/s1600/IMG_5031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX8irVIrXsvy3LeyjE-enkPUTOyZYsjmAFq5M4OM1Z00WofaWBoAuk5orOh-BGjsN95ygC8GeXPBhGM8b69MbnYsQB3e7b2apApEVnEt4uNfUmxrZSq01GhiqhdvyejVeAhwZ5APtqtU/s320/IMG_5031.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEq9GqVUmLtIrdk398aVYu1KhIcSGIA0NXkEVCyaadj4AGSLA6dDRMJr-N0_4NHg5r68yvnqzS4z1iCXcVtzoxZpEACPCBByrV3P1VeZCPq-Crg9iQxmNSTnJ2-GVHJSOnNo6SuLbFkXM/s1600/IMG_5032.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEq9GqVUmLtIrdk398aVYu1KhIcSGIA0NXkEVCyaadj4AGSLA6dDRMJr-N0_4NHg5r68yvnqzS4z1iCXcVtzoxZpEACPCBByrV3P1VeZCPq-Crg9iQxmNSTnJ2-GVHJSOnNo6SuLbFkXM/s320/IMG_5032.jpg" width="240" /></a> <br />
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Just like on<a href="http://www.doodlecraftblog.com/2014/06/star-wars-c3po-and-r2d2-painted-shoes.html" target="_blank"> DoodleCraftBlog </a>I sketched out the design with a Sharpie and painted the blue, red and then outlined everything with the black. The next morning I covered the paint on the decorated end with clear coat to protect the design. <br />
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Funny thing, I had stopped by a thrift store looking for another accessory for Star Wars Day and saw the exact same pumps that DoodleCraftBlog used (I was tempted to purchase, but I am highly unlikely to wear them all day at work--I'm more of a flats kind of person). I really enjoyed painting these shoes. I might do it again, maybe Disney!<br />
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-42845689060930858702018-04-24T18:32:00.000-07:002018-04-25T19:41:49.114-07:00Patent Office Prints-Free<div class="separator" style="clear: both; text-align: center;">
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Have you seen art prints that have the patent schematics and diagrams for inventions? They are cool! And did you know you can access them for free? The images are usually low-quality PDFs, but with a few tweaks in your photo editor, you can adjust the resolution and add pixels! (If you have a Mac, you can use Preview to Adjust Size. You can use apps like Photoshop, Gimp or Paint too-there are plenty of <a href="https://www.techwalla.com/articles/how-to-change-low-resolution-pictures-to-high-resolution-pictures" target="_blank">tutorials</a> out there, just search for resizing). Most of the time pictures for the internet are 72 pixels per inch. If you want to print them, they need to be about 300 pixels per inch.<br />
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If you want to find patent prints, just do a Google image search. When you find one you like, look for the patent number. Go to the <a href="http://patft.uspto.gov/netahtml/PTO/srchnum.htm">US Patent Office</a> site and do a search for the patent number. Look for the button that says Images and click it to get the PDF. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LVRwlHYhJwlqNE619MyWkCS7HZza3bjfxdHdYPkwCFM_3qVlLqKpysxCAXjrovhFOKz_aHj-Pnkr4M1QMDj2G2na4TaSHs1foCr6CAmHy69p4dDBQdxgxY4AmyJ7B8DZg0dXJHfGjYI/s1600/ErlenmeyerFlask.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1261" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LVRwlHYhJwlqNE619MyWkCS7HZza3bjfxdHdYPkwCFM_3qVlLqKpysxCAXjrovhFOKz_aHj-Pnkr4M1QMDj2G2na4TaSHs1foCr6CAmHy69p4dDBQdxgxY4AmyJ7B8DZg0dXJHfGjYI/s400/ErlenmeyerFlask.png" width="315" /></a></div>
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I've been a science educator for over 2 decades, so I really like
science-y things. I grabbed some fun patent images of lab ware and I'm
going to put them up in my office. If you wanted large-scale size prints, you could use Staples to do Engineering Prints--they are very inexpensive and perfect for black and white prints.<br />
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You could look for prints for :<br />
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Musical instruments<br />
Science equipment<br />
Sports gear<br />
Machines<br />
Christmas<br />
<a href="http://www.jmargolin.com/patents/atpats.htm" target="_blank">Atari </a><br />
Sewing<br />
Clocks<br />
Fireman or Police gear<br />
Trains<br />
Camera<br />
Shoes<br />
Bikes <br />
<br />
Have fun! <br />
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-72245825246274600812018-04-17T17:36:00.000-07:002018-04-17T17:36:16.503-07:00Subway Tile Laundry Remodel<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD6PTzXIdtAnw3BLNeR4ZmH9OAkKp1i83dSdyn5bB4-pErbrkUrybuY2IZd1CQUiwAvhl6DATAmrv65RA4P3FmPr1fce_Tk29cM-AkduGk5ikp58ilA3gtfeXc_nSvokwOvSIgMN1Yfc/s1600/IMG_0971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD6PTzXIdtAnw3BLNeR4ZmH9OAkKp1i83dSdyn5bB4-pErbrkUrybuY2IZd1CQUiwAvhl6DATAmrv65RA4P3FmPr1fce_Tk29cM-AkduGk5ikp58ilA3gtfeXc_nSvokwOvSIgMN1Yfc/s320/IMG_0971.jpg" width="240" /></a></div>
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Winter is a good time for the small, indoor project. Its cold outside or the inversion has set in and I prefer to hang out inside. My house has a pretty good sized laundry room and I did a little updating when I first moved in by adding some cabinets (recycled from one of my Dad's projects) and a laminate counter top. I love subway tile and am thinking of adding it to my kitchen, so I thought the laundry room would be a good place to practice. </div>
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If I were doing this again I would have repainted the wall before tiling...the pale green peeks through at the bottom near the counter and the top near the ceiling (like any 60 year old house, no level walls). </div>
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I already knew that I wanted to replace the wire-rack shelf with a thick wooden shelf. I debated the order of installation, but decided that I'd get the holes into the studs done first, and then tile. It worked out great (if you pull the shelf out, you can see a couple gaps in the tile, I cut out some notches, which was easier than drilling a hole through the middle). </div>
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I used 5/8" threaded rod (12" long). I found the studs and drilled 3" into the stud. Be careful to stay really level while you are drilling--you need the rods to point straight out of the wall (not up or down). I had to use some pliers to twist the rod in 3" (mark the rod with a sharpie at 3" mark so that you know when you have reached the right depth). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrFGONfzi_W0omNLpCto_BONYtn6rFHzNWD9TVcKHyjBHcgV04Nn6wlsc3JBthnSMgDMHLiOuYaSWv0uZedMTALEZVuEbXgS6kaQ4737qwcq_UmKVLePJ1KSNvFyEzbqArkCSjlKYBew/s1600/IMG_0631.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrFGONfzi_W0omNLpCto_BONYtn6rFHzNWD9TVcKHyjBHcgV04Nn6wlsc3JBthnSMgDMHLiOuYaSWv0uZedMTALEZVuEbXgS6kaQ4737qwcq_UmKVLePJ1KSNvFyEzbqArkCSjlKYBew/s320/IMG_0631.jpg" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX76qdeOTIN0eEDe7jqtB6Mu60B5_W8WJHVoVwPjRBOoHPD2PWkCzWMbt4BIU9CzPs-Zgl_i-UynjajaVnxI6Xknuud68UWHQabe2kH3I-Pi2JtdB-tM1V2N-SgUcxYIxOeIA8O4Naaoo/s1600/IMG_0672.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX76qdeOTIN0eEDe7jqtB6Mu60B5_W8WJHVoVwPjRBOoHPD2PWkCzWMbt4BIU9CzPs-Zgl_i-UynjajaVnxI6Xknuud68UWHQabe2kH3I-Pi2JtdB-tM1V2N-SgUcxYIxOeIA8O4Naaoo/s320/IMG_0672.jpg" width="240" /></a> </div>
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The hardest part of this project was drilling the 10" holes in the back of the 14" shelf. I bought a 1.5 inch thick board at the home center and had it cut about 1 inch shorter than the width of my room (again, walls are not level and having the shelf 1" shorter meant I could finagle the placement). To drill the holes, I measured the location of the rods (my wall did not have 16" on center studs...so I measured the distance between the rods and transferred those measurements to the back of the shelf. </div>
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My drill has a level built in that helped me keep going straight into the board. I opted to use a 1" bit, which gave me enough wiggle room to slide the shelf over the rods in the wall. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodIMaxuhudFOxK-BQHN8dq_DdKxI_GPxGob8BJBc2E6ujY1vI5LjEFcDyauhIl81l2UuWE9kCrlMxbfiZF4JyMQ6x7GeYMfoja1Vi6OdKCJR9o_jJ1J7AMnQzfnWruc5sEmyexI0Eans/s1600/IMG_0636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodIMaxuhudFOxK-BQHN8dq_DdKxI_GPxGob8BJBc2E6ujY1vI5LjEFcDyauhIl81l2UuWE9kCrlMxbfiZF4JyMQ6x7GeYMfoja1Vi6OdKCJR9o_jJ1J7AMnQzfnWruc5sEmyexI0Eans/s320/IMG_0636.jpg" width="320" /></a></div>
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Once I knew the shelf would fit, I took it off and started on the tiling. You always tile from the bottom and move your way up the wall. Use a level to draw a straight line. I checked for level every single course, just to be safe. I chose to use premix mastic rather than thin set (because I was pretty sure I would spend a couple days on the project). I bought an inexpensive tile saw at Harbor Freight and a nice diamond blade. My first course started with a full tile and the next row I started with a 1/2 tile--and I followed that pattern up the wall. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiWYtuFJ88gVcMsdrpprO0_If540RbhELl4gm84gV8UK9matL52gVKfB5cv8kgmbIl2xH2CIsqCMKZcBjvfZtt1kI6cGr8Zb_SrajlCnRea-aOwP3BynuMR7txN4sZtaTc0CCBcX7TwE/s1600/IMG_0674.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiWYtuFJ88gVcMsdrpprO0_If540RbhELl4gm84gV8UK9matL52gVKfB5cv8kgmbIl2xH2CIsqCMKZcBjvfZtt1kI6cGr8Zb_SrajlCnRea-aOwP3BynuMR7txN4sZtaTc0CCBcX7TwE/s320/IMG_0674.jpg" width="240" /></a> </div>
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I debated on the grout color. I really wanted the gray, because its so in-fashion, but I worried about it being too trendy. But I decided to do what I wanted, not the safe choice--and I'm glad I did! I love the gray. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQqWJIml5xLmTuWH3ojZHC6vNpamqf_1ghyphenhyphen0RC4AsQofvGENp6cPoBc9jjhfzBBIkuIlWzxnKKTFKPJpbkfBME8LabGaCynHWMNahUnjUdcUoCKsp6cra_tyyw9IfbBkzEmVNtP-02no/s1600/IMG_0683.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQqWJIml5xLmTuWH3ojZHC6vNpamqf_1ghyphenhyphen0RC4AsQofvGENp6cPoBc9jjhfzBBIkuIlWzxnKKTFKPJpbkfBME8LabGaCynHWMNahUnjUdcUoCKsp6cra_tyyw9IfbBkzEmVNtP-02no/s320/IMG_0683.jpg" width="320" /></a> </div>
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I repainted the walls a soft gray and the cabinets are now white with dark hardware. The last update was to the counter top. Eventually, I'll have a new top made--but for now, I spent $8 on two rolls of marble-look contact paper (Lowe's). Measuring and unrolling slowly, I smoothed on the sticky paper. It looks amazing and its held up all year with no trouble (I use the counter for folding, unloading laundry). </div>
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Including the cost of the tile saw, the entire remodel cost about $240</div>
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Wood for shelf-$20</div>
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Rods-$15</div>
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Stain -already had some $0</div>
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Extra long drill bits-$9 (Harbor Freight)</div>
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Tile saw $45 (Harbor Freight with coupon)</div>
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Diamond Tile Blade $15</div>
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Subway Tile (Lowes) $35</div>
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Mastic $20</div>
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Grout $20</div>
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Gray Paint $22 </div>
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White Paint $22</div>
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Contact Paper $8 (Lowes)</div>
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Cabinet hardware $5 (super clearance find)</div>
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Oversize outlet plate (to hide cut tile) $4 </div>
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-6187096494132124452018-04-10T17:34:00.000-07:002018-04-10T17:34:00.421-07:00Baby Diaper Balm and Lip Balm for Mom<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFBYTgc4LF6UHjG_4hFoDeKqI292Z8XXIsxEiQ3VvoZrRRyWWHwqjwszaZFuQAVXyI8PT4scp6zg2qES3oLBjJrpVmd8y9Btmx10c0cpvd1vhsp9038Dkeh57OoROkR29cvKcowj6nmw/s1600/IMG_0518.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFBYTgc4LF6UHjG_4hFoDeKqI292Z8XXIsxEiQ3VvoZrRRyWWHwqjwszaZFuQAVXyI8PT4scp6zg2qES3oLBjJrpVmd8y9Btmx10c0cpvd1vhsp9038Dkeh57OoROkR29cvKcowj6nmw/s320/IMG_0518.jpg" width="240" /></a></div>
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Want a great baby shower gift that is useful and easy to make? I stumbled across a <a href="http://www.humblebeeandme.com/baby-bum-balm/">site</a> for lots of homemade beauty products--and they all look awesome, but some are complicated. This one is not!<br />
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Diaper cream. Have you ever gotten some of that white stuff from the tube on your hands? Its sticky, hard to wash off and it stains clothes! Although it is very effective at helping protect a baby's skin. The active ingredient in the store bought stuff is zinc oxide. In this homemade version you also use zinc, but you also use organic olive oil and beeswax, chamomile and calendula petals. Makes for a soothing balm that feels good on skin, isn't sticky and is all organic! <br />
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You'll need:<br />
<a href="https://www.amazon.com/gp/product/B01MRZTW3L/ref=oh_aui_detailpage_o00_s02?ie=UTF8&psc=1">zinc oxide powder</a><br />
organic olive oil<br />
<a href="https://www.amazon.com/gp/product/B01MSVHUK8/ref=oh_aui_detailpage_o00_s02?ie=UTF8&psc=1">organic beeswax pellets</a><br />
organic chamomile tea bag and dried <a href="https://www.amazon.com/gp/product/B0044PH7ZS/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1">calendula petals</a> (optional) <br />
tin or jar<br />
jelly jar or glass measure cup<br />
scale<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryX0byiFsludfSN2K6EP0VYdInWj7nuRAIvgqYvr94nozUcFLK4RfN6CjNimFo1ffirxxqqoTHc7TgWtjBmZ6kKdZFrwBAe5Kt695ZWiHv_VbCcWqsfo1Ssf7w_keHuamKoBvnTB7BmI/s1600/IMG_0509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryX0byiFsludfSN2K6EP0VYdInWj7nuRAIvgqYvr94nozUcFLK4RfN6CjNimFo1ffirxxqqoTHc7TgWtjBmZ6kKdZFrwBAe5Kt695ZWiHv_VbCcWqsfo1Ssf7w_keHuamKoBvnTB7BmI/s200/IMG_0509.jpg" width="150" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvnBAJnyQ4AAb9EYY-6ChrfxgGKLT2WY6iH5LTA-XysvZW0JIEhAPdWl6ns2WM4hCxK7PObhXxl1GCliPk4KYWj0nnbbeY5ndnqJk55kfCE1FkWWJkzJ-SwkGljMKWhmHg2puOxIJSjo/s1600/IMG_0510.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvnBAJnyQ4AAb9EYY-6ChrfxgGKLT2WY6iH5LTA-XysvZW0JIEhAPdWl6ns2WM4hCxK7PObhXxl1GCliPk4KYWj0nnbbeY5ndnqJk55kfCE1FkWWJkzJ-SwkGljMKWhmHg2puOxIJSjo/s200/IMG_0510.jpg" width="150" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1DVG8HdFvyEnsWEzFrvrFcs8dSJRTqTM4HH7Xl7k9YcJM7h_KfwBT5Zxgn6d4DgaQsm5Fz_FhewiLvQRoPjP2Fg9Yt6KiMF7mLA2XqHqeXTvtW9UIq1xb9jkNBbuPWjjx76G95-VEg0/s1600/IMG_0515.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1DVG8HdFvyEnsWEzFrvrFcs8dSJRTqTM4HH7Xl7k9YcJM7h_KfwBT5Zxgn6d4DgaQsm5Fz_FhewiLvQRoPjP2Fg9Yt6KiMF7mLA2XqHqeXTvtW9UIq1xb9jkNBbuPWjjx76G95-VEg0/s200/IMG_0515.jpg" width="200" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvILBR7FO-2OU2NERzBOsd-99gnZX1qGqDKDwoZkyz8BImRp7VZcLTeDLAmceJ-OvcVUfO86vqgrwxxfypyE254NZW3W-pO06vNyWwBx58hXD40oNix-1UtWblrrtMo9yvatfp7i0Xk8/s1600/IMG_0516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvILBR7FO-2OU2NERzBOsd-99gnZX1qGqDKDwoZkyz8BImRp7VZcLTeDLAmceJ-OvcVUfO86vqgrwxxfypyE254NZW3W-pO06vNyWwBx58hXD40oNix-1UtWblrrtMo9yvatfp7i0Xk8/s200/IMG_0516.jpg" width="200" /></a><br />
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I'll send you back over to <a href="http://www.humblebeeandme.com/baby-bum-balm/">Humblebee and Me</a> for all the details on crafting the diaper balm--but it takes me about 10 minutes from start to finish to make a single tin (and yes, you can double the recipe and make a large tin).<br />
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Coconut Oil Lip Balm<br />
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Also from <a href="http://www.humblebeeandme.com/sticky-coconut-lip-balm/">Humblebee and Me</a>--I ordered my <a href="https://www.amazon.com/gp/product/B01LIR0ESQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1">balm tubes </a>from Amazon. You'd think a funnel would help on this project--but it does not. The beeswax cools super fast, so using a funnel just clogs up and makes things harder. <br />
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5 grams <a href="https://www.amazon.com/gp/product/B01MSVHUK8/ref=oh_aui_detailpage_o00_s02?ie=UTF8&psc=1">beeswax pellet</a><br />
5 grams coconut oil<br />
2-3 drops <a href="https://www.amazon.com/gp/product/B00JONDMOU/ref=oh_aui_detailpage_o00_s02?ie=UTF8&psc=1">almond oil</a> or vitamin E oil<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uTXEj6_VRIpy7blzEue-isypW4mKRF8RT8Hugzq-1CZbd47gZPAyN8M1vLKvSwsoFivnPr7faT4YMD6L0u39EMSOkBU3yaaTzu5jA_bXU36MPIThkYUA2KpV1VgtxLoWcTIxlcGaiw0/s1600/IMG_0511.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uTXEj6_VRIpy7blzEue-isypW4mKRF8RT8Hugzq-1CZbd47gZPAyN8M1vLKvSwsoFivnPr7faT4YMD6L0u39EMSOkBU3yaaTzu5jA_bXU36MPIThkYUA2KpV1VgtxLoWcTIxlcGaiw0/s320/IMG_0511.jpg" width="240" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh7dOJAmgLsGw0lQht61Z3XBfCYHc_QPzGVh42S5iyn7FPj9ajU6EXFl9Q4LE1nD89xtfvhISPXw8G7vZ_Awg15Ia4e4iwbVbuIBYsG_7nqn8T_V6NXbpkfaIsdbgFyrehy6v0dQNTL4/s1600/IMG_0513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh7dOJAmgLsGw0lQht61Z3XBfCYHc_QPzGVh42S5iyn7FPj9ajU6EXFl9Q4LE1nD89xtfvhISPXw8G7vZ_Awg15Ia4e4iwbVbuIBYsG_7nqn8T_V6NXbpkfaIsdbgFyrehy6v0dQNTL4/s320/IMG_0513.jpg" width="240" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2XnFnrOeNJ6N7cRabeVhKG64Pv_6bjDeFGEeq-D_Cf_7AGonGfVXO8gy3DMwQRYYIVS5him1yH1nKmSS1qrKOKgt0o2OUTX_J7uHjMv1FqCqtizSVgpPK2Mj7tyCvgTSiuRzN0y5_14/s1600/IMG_0514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2XnFnrOeNJ6N7cRabeVhKG64Pv_6bjDeFGEeq-D_Cf_7AGonGfVXO8gy3DMwQRYYIVS5him1yH1nKmSS1qrKOKgt0o2OUTX_J7uHjMv1FqCqtizSVgpPK2Mj7tyCvgTSiuRzN0y5_14/s320/IMG_0514.jpg" width="240" /></a><br />
Melt everything in a glass jar or measuring cup set inside of pot of water (on medium/low). When its all melted, pour into your tubes (don't delay, just quickly pour). This makes 2 tubes. You can double the recipe. Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-75392665342050747992018-04-03T16:43:00.000-07:002018-04-03T20:35:25.469-07:00Hymn Cards<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yWb8zKnX-_UxF-ikSXMglxRsoC1DRQaLTM56FSbJ8Z4d63a-9LrsuFRQ-PBNiYnH7rQVsQHrUYPKGvK6LnBVRPWLQIFLBTo-_VOxwL1tyQ4w3qcdeZDeZsY6Js-5GgeC11cbWs45dho/s1600/Screen+Shot+2018-04-03+at+5.28.57+PM.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="449" data-original-width="576" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yWb8zKnX-_UxF-ikSXMglxRsoC1DRQaLTM56FSbJ8Z4d63a-9LrsuFRQ-PBNiYnH7rQVsQHrUYPKGvK6LnBVRPWLQIFLBTo-_VOxwL1tyQ4w3qcdeZDeZsY6Js-5GgeC11cbWs45dho/s320/Screen+Shot+2018-04-03+at+5.28.57+PM.png" width="320" /></a><br />
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Music is such an amazing gift. We use music to celebrate, to remember, to cheer, to inspire, to heal, to contemplate, to feel. At church, I often find that the sermon found in the text of the hymn may be more meaningful and applicable to me than the one given at the pulpit. As a choral singer, I know a lot of hymns. When I'm at church, I rarely need to look at the hymnal, since I know most of the songs in our book. I also know lots of hymns from other faiths or even hymns that used to be in our hymn book. Last year on a trip to <a href="https://shop.magnolia.com/products/hymn-cards" target="_blank">Magnolia Farms</a>, I saw some really sweet stationary sets that had phrases from hymns printed on them. I was inspired by those so I took my love of hymns and my love of printables and made my own set.<br />
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The images are made so that you could print them as big as 8.5 x 11, but I think they'd be ideal as a small 4x6 print (from the photo center at Costco or Sam's) to put in a frame and change it out from time to time. I also thought they might be nice as a card to a friend in need, or someone who you wanted to send a note just to say you were thinking about them.<br />
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The watercolor floral graphics are from a site called <a href="https://angiemakes.com/free-tropical-watercolor-flower-clip-art/">AngieMakes.com</a>--you can use her work as long as you are not selling things. I made lots of variations in the folder--so you can print them for personal use, but please do not sell my work.<br />
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<span style="font-size: large;"><a href="https://drive.google.com/open?id=1pW-xSeoerZhkMOFHfRs0Bap2-n4ttTZE" target="_blank">Download Here</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yWb8zKnX-_UxF-ikSXMglxRsoC1DRQaLTM56FSbJ8Z4d63a-9LrsuFRQ-PBNiYnH7rQVsQHrUYPKGvK6LnBVRPWLQIFLBTo-_VOxwL1tyQ4w3qcdeZDeZsY6Js-5GgeC11cbWs45dho/s1600/Screen+Shot+2018-04-03+at+5.28.57+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="576" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yWb8zKnX-_UxF-ikSXMglxRsoC1DRQaLTM56FSbJ8Z4d63a-9LrsuFRQ-PBNiYnH7rQVsQHrUYPKGvK6LnBVRPWLQIFLBTo-_VOxwL1tyQ4w3qcdeZDeZsY6Js-5GgeC11cbWs45dho/s320/Screen+Shot+2018-04-03+at+5.28.57+PM.png" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXvGnmyn_dXO2yuaLeEvXcAY1jydST8-Dqqg4wMmBQTdT8QlWoEYqGM-01VWf2YhdBbOJdKKS_P3nfuRRGt3VSupWG8_aVrqVskrJmtSpeP2QgMxcr11DgTPNR3BmvWvsBeU8Dl01VqM/s1600/Screen+Shot+2018-04-03+at+5.29.26+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="580" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXvGnmyn_dXO2yuaLeEvXcAY1jydST8-Dqqg4wMmBQTdT8QlWoEYqGM-01VWf2YhdBbOJdKKS_P3nfuRRGt3VSupWG8_aVrqVskrJmtSpeP2QgMxcr11DgTPNR3BmvWvsBeU8Dl01VqM/s320/Screen+Shot+2018-04-03+at+5.29.26+PM.png" width="320" /> </a></div>
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<br />Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-54607562422459468162018-02-16T17:52:00.000-08:002018-02-16T17:52:00.195-08:00Tomatillo Sauce and Weeknight Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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Last Saturday was a gloomy day and I was cozy on the sofa watching PBS and came across Pati's Mexican Kitchen. I'd never seen it before, but everything sure looked great. In particular was a green tomatillo sauce that she used on some tacos and as a side for dipping chips.<br />
<br />
I love green sauce when I head out to Mexican restaurants--so I thought I'd try this one. I made it on a Tuesday after work--it was super fast and easy to do on a work night. I served it with tacos that night and the next night made up some chicken enchiladas!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLhC4Q6xXcw8zeuFIJ0ZlA6ZYGJrZZSEjgx64H72ggESCmVYkWiy_qx7xpdU3yJKLxrcXzIEdvKWdgiRImP6KV6rJGGjVcQQMtrHhDjrOpRCoW1cVxTo0bNKUtPqtuuXy_LYRmnuvYZ0/s1600/IMG_4341.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLhC4Q6xXcw8zeuFIJ0ZlA6ZYGJrZZSEjgx64H72ggESCmVYkWiy_qx7xpdU3yJKLxrcXzIEdvKWdgiRImP6KV6rJGGjVcQQMtrHhDjrOpRCoW1cVxTo0bNKUtPqtuuXy_LYRmnuvYZ0/s320/IMG_4341.JPG" width="240" /></a> <br />
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<div style="margin-bottom: 0; margin-top: 0;">
<a href="https://patijinich.com/recipe/cooked_salsa_verde/" target="_blank">Pati Jinich's Green Sauce</a></div>
<div style="margin-bottom: 0; margin-top: 0;">
2 lbs tomatillos</div>
<div style="margin-bottom: 0; margin-top: 0;">
1/4 c. white onion, rough chop</div>
<div style="margin-bottom: 0; margin-top: 0;">
2 cloves garlic</div>
<div style="margin-bottom: 0; margin-top: 0;">
1 Serrano (or jalapeño) pepper </div>
<div style="margin-bottom: 0; margin-top: 0;">
1/2 bunch cilantro with stems</div>
<div style="margin-bottom: 0; margin-top: 0;">
1 T. vegetable oil</div>
<div style="margin-bottom: 0; margin-top: 0;">
salt to taste</div>
<div style="margin-bottom: 0; margin-top: 0;">
<br /></div>
Peel the husk off the
tomatillos, rinse and and place in a pot with the whole garlic and whole pepper.
Cover with water and bring to boil, cook about 8-10 minutes until
tomatillos are soft. In your blender, blend about 1/2 cup of the cooking water, the
tomatillos, garlic and pepper (if you think it will be too spicy, use just half the pepper). Pulse until thick but not super smooth. Add the onions and cilantro and puree again until its pretty smooth. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUH5a6OwIgPbqX6d_fTlqIugyUtdQK73fN8MU9yjH3o2A6lXSyPkRgxYfBKdpDtNJpfYYMEuyGKkgB2MY6Q28qFa2odOXQKaNrki78wmlrqv0jup-JFerSnX39PRgVBktUzue8PuDWyI/s1600/IMG_4340.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUH5a6OwIgPbqX6d_fTlqIugyUtdQK73fN8MU9yjH3o2A6lXSyPkRgxYfBKdpDtNJpfYYMEuyGKkgB2MY6Q28qFa2odOXQKaNrki78wmlrqv0jup-JFerSnX39PRgVBktUzue8PuDWyI/s320/IMG_4340.JPG" width="240" /></a><br />
Empty
the cooking pot of any leftover cooking water and heat 1 tablespoon of vegetable oil and pour in the puree.
Simmer for about 20 minutes. If it seems a bit tart, try adding
1/4-1/2 teaspoon sugar.<br />
<br />
I loved it so much, that the next day I made a triple batch of sauce and froze it to use in future recipes. I have a <a href="http://ranchomarkets.com/mediaone_weekly/flyer1.html" target="_blank">Latino grocery </a>store near my house--and the ingredients there are usually super inexpensive (like I spent a total of about $4 for the triple batch ingredients). If you've got a market like that, check it out!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrBLpQrCflCDiZshk9nyl0NGBAVSZV1m30FSdXCD-fQkQlR_T_MK8msPTqatrPxz5b2ULAgn2YxR-kwIG1lxg3Hgp_fbj3ya0b1D7uyNSgU4TUSE1IXP9JsZKELzt_kxxG6kNocHE_xY/s1600/IMG_4349.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrBLpQrCflCDiZshk9nyl0NGBAVSZV1m30FSdXCD-fQkQlR_T_MK8msPTqatrPxz5b2ULAgn2YxR-kwIG1lxg3Hgp_fbj3ya0b1D7uyNSgU4TUSE1IXP9JsZKELzt_kxxG6kNocHE_xY/s320/IMG_4349.JPG" width="240" /></a><br />
My Weeknight Chicken Enchiladas<br />
<br />
1 1/2 cups green tomatillo sauce<br />
6 corn or flour tortillas<br />
1 pound cooked chicken, chopped (I used Costco rotisserie chicken)<br />
1 can green chiles<br />
1 Tablespoon vegetable oil <br />
1/2 cup onions, finely chopped<br />
1 teaspoon cumin<br />
1 teaspoon garlic, chopped<br />
1 pound jack cheese, grated<br />
<br />
Preheat oven to 350 degrees.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjYw6N6fNuMz_FFISbTzmC0nAInKi5ZJWtDveuGHpuiqvcEhhH2g71a1I_lMieqRvMhkO_5tKSHYz_IM50IEAWY5KhYuJqo1vwCRun6fR68njqc5N7V0eaSxLDlO8vHyGfgKDTaxJl-o/s1600/IMG_4503.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjYw6N6fNuMz_FFISbTzmC0nAInKi5ZJWtDveuGHpuiqvcEhhH2g71a1I_lMieqRvMhkO_5tKSHYz_IM50IEAWY5KhYuJqo1vwCRun6fR68njqc5N7V0eaSxLDlO8vHyGfgKDTaxJl-o/s320/IMG_4503.JPG" width="240" /></a><br />
In a saute pan, heat the oil over medium and then saute the onion until translucent (about 5 minutes). Add the cumin and the garlic and cook another 30 seconds.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBt23dVA4YND8KvclDIb5CS3sMSwH9829x9O5BRLoK9AMqPDB3jzi85S0NiiH-uUWfhWUmauec1ohSfENWKc0ev0mwcVuGGksPmfYtenyPoWxfFcttWvuH8zr-AQ3ULFTGCSNCthaurzw/s1600/IMG_4502.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBt23dVA4YND8KvclDIb5CS3sMSwH9829x9O5BRLoK9AMqPDB3jzi85S0NiiH-uUWfhWUmauec1ohSfENWKc0ev0mwcVuGGksPmfYtenyPoWxfFcttWvuH8zr-AQ3ULFTGCSNCthaurzw/s320/IMG_4502.JPG" width="240" /></a><br />
In a mixing bowl, dump the chopped chicken, chiles, onion mix and about 1 cup of the shredded cheese and 1/2 cup of green sauce; stir to combine.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyiWxav_lpvw2DlJwBZkI2eyDABKdx6zCNgBs2ozt8BY9N6gTCkofb9slGJv9bDvqxZkSgc5P0-J85JXYv-su5qBguZBq6J1O33Kph42XPJuGPWfxo4dFXA1aynxCDkN6Y4PStToPlRY/s1600/IMG_4507.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyiWxav_lpvw2DlJwBZkI2eyDABKdx6zCNgBs2ozt8BY9N6gTCkofb9slGJv9bDvqxZkSgc5P0-J85JXYv-su5qBguZBq6J1O33Kph42XPJuGPWfxo4dFXA1aynxCDkN6Y4PStToPlRY/s320/IMG_4507.JPG" width="240" /></a><br />
In an 8x8 baking dish, pour about 1/4 cup of the green sauce and spread over the bottom. Soften the tortillas (corn, a quick fry in oil or spray with oil and bake for a few minutes. Flour, heat in the microwave for 15 seconds). Fill each tortilla with the chicken mix. Roll up and place seam side down into the dish. Repeat. Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeq06tmPrfLevP50JVj0b8N0iiI3h3Yv9q6BsihovX8HnPF8-XGhG16ud6t0SUci3_jfxeasrbCy8fyHYdR5QduPz9F_OHDXhT8urqm5nr_hxN0BMvo0BJs62NEWKEKxFFAW6tgtpYRc/s1600/IMG_4504.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeq06tmPrfLevP50JVj0b8N0iiI3h3Yv9q6BsihovX8HnPF8-XGhG16ud6t0SUci3_jfxeasrbCy8fyHYdR5QduPz9F_OHDXhT8urqm5nr_hxN0BMvo0BJs62NEWKEKxFFAW6tgtpYRc/s320/IMG_4504.JPG" width="240" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdflPSrqmIS4PI1MawfJI86jklPwv7C7s8Gu3dSjjqtI7cmo496gr33cDe8NmNpnqAgKmDIbL3fFi9ugyfpLLPBEQiXubRJjQcyGHoY2T34DX8mjkiKoYG2xB67pIBoILh43aQs_E5Kg/s1600/IMG_4506.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdflPSrqmIS4PI1MawfJI86jklPwv7C7s8Gu3dSjjqtI7cmo496gr33cDe8NmNpnqAgKmDIbL3fFi9ugyfpLLPBEQiXubRJjQcyGHoY2T34DX8mjkiKoYG2xB67pIBoILh43aQs_E5Kg/s320/IMG_4506.JPG" width="240" /></a> <br />
Bake for about 30 minutes until bubbly (I sped things along by microwaving for about 3 minutes first, then adding the cheese on the top and finishing in the oven for 15 minutes).<br />
<br />
Serve with sour cream, guacamole, cilantro, chopped lettuce or tomatoes. Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0tag:blogger.com,1999:blog-4121268374177199862.post-74290309583155489522018-02-11T11:42:00.001-08:002019-02-15T21:19:54.896-08:00Homemade Yogurt and Granola<br />
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I've jumped on the homemade yogurt bandwagon! I like yogurt and I've been willing to pay for the "expensive" Greek yogurt because I like the texture better. I don't like the chalky or too-tart flavors of some of the national brands. I also am trying to eat more cleanly--less processed stuff, more real stuff. It should come as no surprise that homemade is way better than store bought--that's true of pretty much any food. I just didn't realize that it was this easy to do. <br />
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Here's what you need. <br />
<br />
Whole milk<br />
Fage plain 2% yogurt for starter<br />
Good kitchen thermometer<br />
Instant Pot with Yogurt feature (or a Dash yogurt maker from <a href="https://www.amazon.com/Dash-DGY001WBU-Greek-Yogurt-Maker/dp/B00DDXYBV0/ref=sr_1_1?ie=UTF8&qid=1518397017&sr=8-1&keywords=dash+yogurt" target="_blank">Amazon</a>) <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX59s1fzCg4FVQwwxlry2W1tW1Pxmfwq6mc3uVfYrk9tOKA4UhVSHLMyiMLnBq1yal8-aPJQwrOkd9WiVMSeL2OTKOHd8vpfwE1RM8veTKipytj08665Yg6tRaLwNtfSrhHnHdzg1xhPY/s1600/IMG_4571.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX59s1fzCg4FVQwwxlry2W1tW1Pxmfwq6mc3uVfYrk9tOKA4UhVSHLMyiMLnBq1yal8-aPJQwrOkd9WiVMSeL2OTKOHd8vpfwE1RM8veTKipytj08665Yg6tRaLwNtfSrhHnHdzg1xhPY/s320/IMG_4571.JPG" width="240" /></a><br />
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You need the Instant Pot with the Yogurt function. I add 8 cups of milk into the pot and press the button-it usually takes about 20 minutes before it beeps and should be around 180 degrees. You heat the milk to mess with the protein structure in the milk, apparently to help yogurt be thick--not to kill off bacteria, pasteurization already did that. I set up a paper towel next to the Pot with my wire whisk and thermometer and pull off any milk skin that forms and stir the milk before taking the temperature. <br />
<br />
Next you have to let the milk cool back down to between 105-110 degrees before you add your starter yogurt--otherwise its too hot and the bacteria in the starter yogurt will die. Because I am impatient (or usually trying to get the whole process done before I go to bed) I fill my sink with some cold tap water and set the bowl of hot milk into the until my thermometer reads 109-110 degrees (about 7 minutes). If you are more patient, you can just let it sit on the counter until its the right temperature. But don't get distracted by binging on Netflix. If you let it drop below about 107, the starter won't start and you will end up with yogurt flavored milk instead of delicious, thick and creamy yogurt. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI__XtUyhn4P7531ASgVM4aceeYyKUUiYg0CLy4Pr8a-t2Tdzd10g2xBU5_i6_LPlrC5kL87GvnrQQQYp3wZ8j7pwyx51OJ478gzauvqW6ZEvaG_nyEzVGrSSgMl1VrD9DBdNdmqRs1fM/s1600/IMG_4555.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI__XtUyhn4P7531ASgVM4aceeYyKUUiYg0CLy4Pr8a-t2Tdzd10g2xBU5_i6_LPlrC5kL87GvnrQQQYp3wZ8j7pwyx51OJ478gzauvqW6ZEvaG_nyEzVGrSSgMl1VrD9DBdNdmqRs1fM/s320/IMG_4555.JPG" width="240" /></a> <br />
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Now that its cooled down, you can add the starter yogurt--seems silly that you need yogurt to make yogurt--but you do. Two or three tablespoons of plain yogurt for 8 cups of milk is enough! Really--more doesn't help. Stir it up and put your mixture into the Instant pot container. Follow the directions on the pot (I hit the Yogurt button, adjust the time to 6-8 hours and put the lid on). The machine incubates at about 100 degrees the whole time--perfect for yogurt bacteria to do their job of eating the lactose in the milk. The longer you incubate the more tangy your yogurt will be. I like about a 7 hour incubation--which is not tangy at all.<br />
<br />
Make sure that your sealing ring for your pot doesn't smell like onions or cumin or something non-yogurty. If it does, your yogurt will taste like onion. Since the Instant Pot doesn't do the pressure mode for yogurt, you could potentially just remove the seal and put the lid on. You could also order a new sealing ring from Amazon and keep it just for yogurt making. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0Pm-O6Vrod2MSxxqroqOcNe7jzVKwIphNYSUCt7vE6GiK6ss1AVodIdKQ56yGlNTBRfhpOyoQMbZq22F6coKZPoAzHhbRSEIUch9a9FFXZMzYXozvEiz00T2G7Z8HVuQzI7zRJt4vNU/s1600/IMG_4556.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0Pm-O6Vrod2MSxxqroqOcNe7jzVKwIphNYSUCt7vE6GiK6ss1AVodIdKQ56yGlNTBRfhpOyoQMbZq22F6coKZPoAzHhbRSEIUch9a9FFXZMzYXozvEiz00T2G7Z8HVuQzI7zRJt4vNU/s320/IMG_4556.JPG" width="240" /></a> <br />
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<br />
I take my finished, warm yogurt out of the machine when the time is up and carefully dump the contents into a strainer. For straining, I line my pasta drainer with a large coffee filter. This lets the whey drain out--which leaves a concentrated, creamy and thick Greek-style yogurt. If you want, after straining you can add vanilla or some sweetener. I've tried adding sweetener before incubating and it just didn't work as well. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZtuiGrCRAtwOAcu5-rlErRzoRS4dKxYmcu7DYJi7HxhW0KsNRnNkmoBiSZNfdna276SZ9IeREJUrzIb3ZnrHaPqH_204uX8I5IBpvemuGrLAih_mH7qGr4k-ROdNKT1vhLKVbApZtAU/s1600/IMG_4475.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZtuiGrCRAtwOAcu5-rlErRzoRS4dKxYmcu7DYJi7HxhW0KsNRnNkmoBiSZNfdna276SZ9IeREJUrzIb3ZnrHaPqH_204uX8I5IBpvemuGrLAih_mH7qGr4k-ROdNKT1vhLKVbApZtAU/s320/IMG_4475.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even before straining, the yogurt is thick.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzrhnFuW2dnu9chCz30jniLBi54H_ZNc6BMVsk0SOSfF9EkSWr1OnJX9Od_DtGaa58e8Q3Wuj1L2WANal9UWNfdRSlm2p0846d9W8AdbQcRSR82dVJAYHi628Aj-qZXlKD8qaWY1nVao/s1600/IMG_4478.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzrhnFuW2dnu9chCz30jniLBi54H_ZNc6BMVsk0SOSfF9EkSWr1OnJX9Od_DtGaa58e8Q3Wuj1L2WANal9UWNfdRSlm2p0846d9W8AdbQcRSR82dVJAYHi628Aj-qZXlKD8qaWY1nVao/s320/IMG_4478.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I get giant size coffee filters at a restaurant supply store</td></tr>
</tbody></table>
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Top your tasty yogurt with fruit or honey or granola or all of those!<br />
<br />
Just wait, you'll find yourself making yogurt every weekend. If I start
with 8 cups of milk, after I strain my yogurt I usually end up with about 5
cups of yogurt. At my grocery, milk is about $2 a gallon and Fage is $1
per carton. I can actually use the
same container of Fage for two weekends, so for $3 I can get two batches of
yogurt. <br />
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Possible errors. Did your yogurt not set? Did you use a starter yogurt that says contains live active cultures (not just "contains cultures")--or did the starter yogurt have additives like gelatin? Was the starter yogurt close to expiring? Did you heat the milk past 185? Did you let the milk drop below 105? Did you turn the machine on :) Is your thermometer accurate? I have a really nice instant-read digital--temperature is the key point in this recipe, so make sure you have a good thermometer. <br />
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Homemade Granola<br />
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Why did I think this was hard? I've never made it before, and its something that is really simple. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6E_UqcgTAv_wwO2vB3OITo4C-NYsGzDwcYjOv3yTueXphXsTAUQssU_hG8FYhwfxJylLWedln-OqZ2cyKSgDwqV0WbYa6oVc5pICDk5D-ALfshlTul_DHi9-COCrDGSplAKivd1-7ebY/s1600/IMG_4023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6E_UqcgTAv_wwO2vB3OITo4C-NYsGzDwcYjOv3yTueXphXsTAUQssU_hG8FYhwfxJylLWedln-OqZ2cyKSgDwqV0WbYa6oVc5pICDk5D-ALfshlTul_DHi9-COCrDGSplAKivd1-7ebY/s320/IMG_4023.JPG" width="320" /></a><br />
2 cups oats<br />
1/2 c. sliced almonds<br />
2/3 c. shredded coconut<br />
1/4 c. coconut oil<br />
1/4 c. honey<br />
1 1/2 teaspoon cinnamon<br />
1 teaspoon vanilla<br />
2/3 cup dried fruit of choice (craisen, apricot, mango)<br />
1 Tbp. chia seed (optional) <br />
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Alternate: Nutella (or any nut butter ) Granola<br />
Increase to 2 3/4 C oats add 1/3 C. Nutella to the oil/honey mix. Leave out the cinnamon and dried fruit. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEkIyHqg14xCS8YpAXgHcTGGEg5t19xnxoViNIfIIleILsUWLhorwnpMobmM9CjXOdbz7S5XakiY1lvgurNcyK3LMoGC6Qnxlgm97kB7LiRfPx50MHi4SrB0I1FFuRLgLlqu0L2_mrGk/s1600/IMG_4024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEkIyHqg14xCS8YpAXgHcTGGEg5t19xnxoViNIfIIleILsUWLhorwnpMobmM9CjXOdbz7S5XakiY1lvgurNcyK3LMoGC6Qnxlgm97kB7LiRfPx50MHi4SrB0I1FFuRLgLlqu0L2_mrGk/s320/IMG_4024.JPG" width="320" /></a><br />
Preheat oven to 250 and line big rimmed cookie sheet with parchment.<br />
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In a large bowl add oatmeal, shredded coconut and almonds. In a small microwave-safe bowl combine the oil, honey and microwave 30 seconds or until melted. Add cinnamon and vanilla to melted mixture, stir well then dump into the oat mix. Stir up really well and then spread onto the parchment. Bake for 40 minutes, stirring halfway through.<br />
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Remove from oven and cool completely. Sprinkle on the dried fruit (don't bake the fruit, it will get way too dried out). Store in a container with a lid.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFAtgEielHiC4NpW-GiWWH7u9zwloxtLgqYIR3eBngM2aY7g8U9eQODjAJTiL2rJPs_MknrfmXTKH7bnA4T8_i9Q71_hdeHGNm0Lnkk36aj4l5szZReMlr6UaCdXptDzHRwD2jZpzrYM/s1600/IMG_4025.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFAtgEielHiC4NpW-GiWWH7u9zwloxtLgqYIR3eBngM2aY7g8U9eQODjAJTiL2rJPs_MknrfmXTKH7bnA4T8_i9Q71_hdeHGNm0Lnkk36aj4l5szZReMlr6UaCdXptDzHRwD2jZpzrYM/s320/IMG_4025.JPG" width="240" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_SOZId8r2cusTVKbnGqkLwdDx8vhiwjMsU0aVatKIbjNnw4-P8WOIV5d4Yb6RZ9jwa-mfwakf-R_DUR4PUQLE4hcVICg3DFabexJXnZzKq20Dw4wcHZTz6b4Cc-8PGAufLytVppIqlQ/s1600/IMG_4026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_SOZId8r2cusTVKbnGqkLwdDx8vhiwjMsU0aVatKIbjNnw4-P8WOIV5d4Yb6RZ9jwa-mfwakf-R_DUR4PUQLE4hcVICg3DFabexJXnZzKq20Dw4wcHZTz6b4Cc-8PGAufLytVppIqlQ/s320/IMG_4026.JPG" width="240" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYccWG_87QmXszxG-RM75Va9V3Cs_Jf4hVE-utknS6DW_C_ELwWO9MrhQZJlC9Un410bYXkrV9gCC9T6lLRA1Ie3nOKLRIdloP8O8fsgAu7nWRaXdUwhlYfIa2qFdf5LshAhKPxMrXjw/s1600/IMG_4028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYccWG_87QmXszxG-RM75Va9V3Cs_Jf4hVE-utknS6DW_C_ELwWO9MrhQZJlC9Un410bYXkrV9gCC9T6lLRA1Ie3nOKLRIdloP8O8fsgAu7nWRaXdUwhlYfIa2qFdf5LshAhKPxMrXjw/s320/IMG_4028.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66GoqOBhisF5XWF-CTPLdQFNLsApGe-aqfg4RSPtWHF0zPeUzwwd05LCipV9iQlxU-Y2PSAbKIJgIE1Ntc_hy1J55uHcCoyQZ755OiUVqevG3baVpATLrj4b-4SGXq0OJRPsn9_pOTms/s1600/IMG_4027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66GoqOBhisF5XWF-CTPLdQFNLsApGe-aqfg4RSPtWHF0zPeUzwwd05LCipV9iQlxU-Y2PSAbKIJgIE1Ntc_hy1J55uHcCoyQZ755OiUVqevG3baVpATLrj4b-4SGXq0OJRPsn9_pOTms/s320/IMG_4027.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyFIfIZ5qx1-r8qAxuGeNmjs4Z3DvxjcplzVxcFoBTFYgccADVvQT5Gm84yxbrdDO63NCSzeY7_PtNft7l3hSbDoGVWcdM590mblL-YMRc_lOztXddS1g82VtiO9Br05VFBwywq8t7Cw/s1600/IMG_4029.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyFIfIZ5qx1-r8qAxuGeNmjs4Z3DvxjcplzVxcFoBTFYgccADVvQT5Gm84yxbrdDO63NCSzeY7_PtNft7l3hSbDoGVWcdM590mblL-YMRc_lOztXddS1g82VtiO9Br05VFBwywq8t7Cw/s320/IMG_4029.JPG" width="240" /></a>Stephaniehttp://www.blogger.com/profile/16597698983441103221noreply@blogger.com0